Spaetzle Recipe

Photo by iStock/bernjuer

Use squash butter to bring this spaetzle dish from traditional to sublime.

Directions

• Roast 1 squash — preferably an acorn or butternut type — in a 300-degree-Fahrenheit oven with salt, pepper, and a drizzle of honey.
• Once roasted, puree and mix with butter about 1/3 squash puree to 2/3 butter. There will be extra. Season this mixture with salt and pepper.
• The remaining butter puree can be combined with the roasted squash and served as a side dish with a small amount of sage and cream.
• In a mixer beat eggs and milk, and slowly add in flour. It should be a thick batter consistency. Let it beat for a few minutes to develop gluten in the flour for stronger pasta. Add any herbs or seasoning to this, such as mustard or pepper. Or add a small amount of squash puree in place of an equal proportion of milk.
• In a wide pot of boiling water push the spaetzle through a spaetzle cutter, a one-sided cheese grater or a perforated hotel pan. The dough should drop off into the water.
• Cook for approximately 2 minutes and strain and cool. Keep it in a strainer to dry and set aside.
• In a saute pan heat a little olive oil and add 1-2 cups cooked spaetzle, cooking on high heat until spaetzle becomes somewhat caramelized without it sticking to the pan.
• Once the spaetzle caramelizes, add Brussels sprout leaves and let them wilt and cut the heat down. Add mushroom or vegetable stock and let it reduce until almost a sauce consistency.
• Add approximately 1 tablespoon of squash butter, salt and pepper to taste, and sage. Once it has melted and emulsified in, finish with Parmesan and serve as a side or a dish on its own.