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Baked pasta with squash, radicchio, walnuts, and taleggio.

Baked Pasta with Kabocha Squash, Radicchio, Walnuts, and Taleggio

A hearty and impressive baked pasta dish from Suzanne Goin's A.O.C. cookbook.
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Servings: 6 hungry people
Course: Main Course
Cuisine: American, Italian
Calories: 596
Ingredients Method

Ingredients
  

For the three-cheese sauce:
  • 2 1/2 cups whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • 1 1/4 cups grated Italian Fontina 5 ounces
  • 3/4 cup grated Gruyere 3 ounces
  • 1/4 cup grated Parmigiano-Reggiano 1 ounce
  • Small piece fresh nutmeg
  • Kosher salt and freshly ground black pepper
For the baked pasta:
  • 1 small kabocha squash, about 2 1/2 pounds To yield 1 1/2 pounds after peeling and seeding
  • 7 tablespoons extra-virgin olive oil
  • 2 teaspoons thyme leaves
  • 1/2 head radicchio
  • 1/2 teaspoon minced rosemary
  • 3/4 pound Taleggio cheese
  • 3/4 cup walnut halves or pieces
  • 1 pound torchio or rigatoni pasta
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • Kosher salt and freshly ground black pepper

Method
 

To make the three-cheese sauce:
  1. Bring the milk to a boil in a medium saucepan, and turn off the heat.
  2. Place the butter in a medium saucepan over medium heat. When it foams, add the flour, and whisk to combine completely. Turn the heat down to medium-low, and cook for a few minutes, whisking all the time, until the flour is a light-sandy color.
  3. Put in one-third of the milk, and whisk vigorously to incorporate. Add another third of the milk, and continue whisking. When the milk is fully incorporated, add the last third, turn the heat up to medium, and bring to a simmer, whisking all the time, until very smooth. Cook for 10 minutes, whisking often, and then remove from the heat.
  4. Stir in the cream, Fontina, Gruyere, Parmigiano, 3/4 teaspoon salt, some pepper, and a few gratings of nutmeg. Taste for seasoning.
For the baked pasta:
  1. Preheat the oven to 425.
  2. Cut the squash in half lengthwise, and remove the seeds. Place the squash cut-side down on a cutting board, and use a sharp knife to remove the peel. Cut the squash into 1 1/2-inch chunks.
  3. Toss the squash with 1/4 cup olive oil, 1 teaspoon salt, some pepper, and the thyme. Place the squash on a baking sheet, and roast in the oven about 15 minutes, until tender when pierced.
  4. Place the half-head of radicchio cut-side down on a cutting board, and slice it into 1-inch-thick ribbons. Toss the radicchio with 2 tablespoons olive oil, the rosemary, 1/2 teaspoon salt, and some pepper.
  5. Remove the Taleggio rind, and cut the cheese into 1-inch chunks.
  6. Toss the walnuts with remaining 1 tablespoon olive oil and 1/4 teaspoon salt.
  7. Preheat the oven to 450 F.
  8. Blanch the pasta in boiling salted water for exactly 3 minutes, drain, and rinse with cold water until cooled. Transfer the pasta to a large mixing bowl. Spoon the warm three-cheese sauce over the pasta, add the radicchio and some pepper, and toss well to combine. Place half the pasta in a large (12-inch round or 9-by-12-inch rectangle) oven-to-table baking dish. Tuck half the squash, half the Taleggio, and half the walnuts into the pasta. Top with the remaining pasta, and tuck in the remaining squash, Taleggio, and walnuts. Sprinkle the grated Parmigiano on top, and bake for about 20 minutes, until bubbling and crispy on top.