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–+ servings
Koginut stew in bowls topped with burrata.

Koginut Squash Stew with Big Noodles and Burrata

I love any noodle soup, but this one has my heart in the fall. You can use any type of pasta (I love breaking up lasagna noodles for it), and the broth gets so effortlessly rich thanks to a few tricks with the pasta water. Top it with burrata for a little extra creaminess and cheese-pull (how lucky are we!) and enjoy!
PS, this makes a lot of food, so halve the recipe if you're only serving four or less!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8

Equipment

Ingredients

  • 2 medium (12 oz) leeks
  • 4 (6 oz) celery stalks
  • 4 garlic cloves
  • 2 pounds koginut squash, or any sweet variety of squash
  • 4 rosemary sprigs
  • 10 sage leaves
  • 4 thyme sprigs
  • 1 teaspoon Calabrian chili paste
  • 1/4 cup extra-virgin olive oil
  • Diamond Crystal kosher salt
  • 1 pound pasta shape of choice, I recommend a mix of big shells and lasagna noodles
  • 2 teaspoons Better than Bouillon vegetable base
  • 8-10 cups pasta water, this will vary based on your pasta size
  • 1 (15 oz) can white beans, drained and rinsed
  • 1 lemon, juiced
  • 8 ounces burrata or stracciatella
  • Freshly cracked black pepper

Instructions 

  1. Preheat the oven to 400°F, ensuring there is enough room for a 7-quart pot or Dutch oven.
  2. Wash 12 ounces of leeks then cut them crosswise into chunks then lengthwise. If needed, rinse them again to get out any grit. Thinly slice 4 celery stalks, 4 garlic cloves, and chop the squash into 1/2-inch pieces.
  3. Add everything to a 7-quart Dutch oven or oven-safe pot. Tear in the leaves from 4 rosemary sprigs, 10 sage leaves, and 4 sprigs of thyme. Add 1 teaspoon of Calabrian chili paste, 1/4 cup of olive oil, 1/2 teaspoon of salt and stir.
  4. Roast for 30 minutes. Just set it and forget it.
  5. After 30 minutes, give everything a stir and reduce the heat to 350°F. Pop the pot back in the oven for another 15 minutes.
  6. Bring a large pot of water to boil and season with 1 tablespoon of salt.
  7. Boil a pound of pasta until al dente. Scoop out the pasta and set it aside for now, while keeping all the pasta water in the pot.
  8. Take the vegetables out of the oven and add in 8 cups of pasta water and 2 teaspoons of Better than Bouillon. Add the drained pasta and white beans. Stir, adding two more cups of pasta water, if needed (this will vary based on your pasta type).
  9. Squeeze in the juice of half a lemon. Taste and season with more salt, pepper or lemon juice as preferred.
  10. Portion into bowls and top with a piece of burrata or stracciatella. Top with more olive oil and black pepper if you like, and serve warm.
Serving: 1 bowlCalories: 470kcalCarbohydrates: 72gProtein: 16gFat: 14g