Old Village Supper (Home) Mt. Pleasant
Culinary Workshops

Recipe Box

Delicato Squash Spatzle


2 small delicato squash
5 branches thyme
¼ cup evo
½ teaspoon dried chipotle chili powder
½ cup walnuts, broken
3 eggs
1 ½ cups flour
pinch cinnamon
pinch nutmeg
2 tablespoons butter
½ cup fresh ricotta 1 cup grated parmesan

Preheat oven to 425. Cut squash in half, removing seeds. Brush flesh side with evo, then add thyme, salt and ancho pepper. Place flesh side down on roasting pan and roast in oven until fork easily pierces skin, 20 min. Let cool then scrape out flesh.

Turn oven temperature down to 350 and roast walnuts until evenly toasted.

Bring large pot of salted water to a boil. In mixing bowl combine squash, eggs, flour, nutmeg and cinnamon. It should be consistency of cake batter if too runny add more flour.

Strain batter through a spatzle maker or pastry bag into boiling water and cook in small batches until noodles rise to surface. Drain and plunge into ice bath to stop cooking.

Put butter in large skillet and cook spatzle until heated through and browning. Add the ricotta and keep tossing then thin with cream. Put into a gratin dish, top with walnuts and parmesan and place under broiler until cheese melts and begins to brown.

Evo- extra virgin olive oil