Food52
We all know that Thanksgiving 2020 will be unlike any other. The usual sixteen-pound turkey, eight sides, three pies, and a few second cousins? Maybe not. But even though a buzzing banquet table isn’t in the cards, there are still ways we can make this season feel special. In my experience, especially during difficult times, making fresh pasta not only provides solace but also a hands-on way to connect with loved ones. So if you’re looking for a bonding activity and a meal for two, four, or six that’s festive, luxurious, and (bonus!) low-stress, then look no further. The flavors of this dish are inspired by an Italian icon: tortelli di zucca, from the country's northwestern region, particularly between the city of Mantova in Lombardy and Ferrara in Emilia-Romagna. Although the recipe varies from town to town, tortelli di zucca are generally filled with local pumpkin, sharp cheese, amaretti biscuits, and mostarda di frutta, a candied fruit preserve in a mustard-flavored syrup. I’ve swapped some of the harder-to-find (at least, stateside!) ingredients here for other savory-sweet notes perfect for the Thanksgiving table: creamy squash, rich brown butter (in the filling and the sauce...I know), nutty Brussels sprouts, and tangy balsamic. Together, they create absolute autumnal heaven. This recipe can be made same-day. But if you’re more of a planner, pretty much every element of this dish can be prepped a day or two in advance—so come Thanksgiving morning, you can sleep in, enjoy your coffee, and take a deep breath instead of worrying if you’ll have enough time to bake that third pie. Here’s a little schedule that might help: Two days before: Roast the squash, brown the butter, reduce the balsamic, and make the filling The day before: Make the pasta dough, assemble the tortelli, and stick ‘em in the freezer Day-of: Sear the Brussels sprouts, cook the pasta, put it all together, and relax! A few final notes: Not into butternut? Use whatever somewhat sweet winter squash you prefer—I love kabocha, delicata, acorn, or a mix. Don’t like Brussels sprouts? Skip them altogether or swap them for some sage leaves fried in the brown butter right before serving. Got your hands on some (super fancy) DOP balsamic vinegar? Skip the reduction and drizzle the good stuff directly on the pasta as a finishing touch.
