Acorn Squash Corone
Candy Cap Mushrooms and Pecorino Romano PDO
Chefs Thomas McNaughton and Ryan Pollnow of Flour + Water Hospitality | San Francisco
Yield: 4 servings
Adapted by StarChefs | october 2023
INGREDIENTS
Squash Filling:
85 grams unsalted butter
1 kilogram acorn squash, halved and seeded
Olive oil
Kosher salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
185 grams grated Pecorino Romano PDO
Dough:
360 grams 00 flour
5 grams kosher salt
2 teaspoons ground dried candy cap mushrooms
2 eggs
5 egg yolks
6 grams extra virgin olive oil
Pecorino Romano PDO Water:
50 grams grated Pecorino Romano PDO
To Assemble and Serve:
¼ cup kosher salt
85 grams unsalted butter
Grated Pecorino Romano PDO
METHOD
For the Squash Filling:
Heat oven to 350°F. In a sauté pan over medium heat, melt butter. Continue to cook, stirring constantly, until butter is lightly browned. It should have a nutty aroma. Remove from heat and set aside. On a parchment-lined sheet tray, drizzle squash with olive oil and liberally season with salt. Place squash cut side down and roast 45 minutes, or until the squash is fork tender. The squash should be soft to touch, but not mushy or deflated. Scoop out flesh and discard rind. In a blender, purée roasted squash, browned butter, cinnamon, nutmeg, and vinegar until smooth. Season with salt. If the squash lacks sweetness, add brown sugar. Transfer mixture to a large mixing bowl and fold in grated cheese. Transfer to a piping bag and refrigerate.
For the Dough:
On a work surface, spread flour and form a mound about 8 inches in diameter. Sprinkle salt and ground candy caps into the middle of the mound. Using the bottom of a measuring cup, create a well about 4 inches in diameter. Gently add whole eggs, egg yolks, and olive oil into the well. Using a fork, beat eggs without touching the flour walls or scraping the bottom. Slowly incorporate the flour ito the egg mixture, gradually working your way toward the outer edges of the flour, but disturbing the base as little as possible. If the eggs breach the sides too quickly, scoop them back in and reform the wall. Once a thickened, paste-like consistency is achieved, slowly incorporate the flour on the bottom into the mixture until a dough is formed. Set aside.
For the Corone:
Run Dough through a pasta sheeter to form ⅛-inch thick sheets. Cut pasta sheets into 2-inch squares, then pipe 1 dollop Squash Filling into the center of each. Fold the corner of each square across the opposite flat side to create four crown-like points—as if you were folding tortellini but intentionally missing the center. Set aside.
For the Pecorino Romano PDO Water:
In a blender, combine cheese and 250 milliliters water until the cheese melts smoothly into the water, creating a milk-like consistency and appearance. Set aside.
To Assemble and Serve:
In a 6-quart stockpot, bring 4 quarts salted water to a boil. Drop Corone into the boiling water and cook 2 minutes, or until just al dente. Strain, reserving pasta water. In a 12-inch sauté pan over medium-high heat, bring butter, 4 ounces Pecorino Romano PDO Water, and ¼ cup reserved pasta water to a simmer. Add cooked Corone and stir until the sauce thickens and coats the back of a spoon. If needed, add additional tablespoons of reserved pasta water to keep sauce consistency. Continue to cook until pasta is tender, about 90 seconds. Season with salt. Divide pasta between four serving plates. Top with grated Pecorino Romano PDO.
