I’m excited to wrap up this week with not one delicious recipe, but two. Last week Julia and I joined our friend and photographer Kelly Merchant for a quick trip across the river to Gaskins, a fantastic new restaurant run by Nick and Sarah Suarez in Germantown, NY (about two hours north of NYC). Gaskins was an instant hit when it opened, and we couldn’t flip through Instagram this summer without seeing someone we knew enjoying a meal there. I love Gaskins for the delicious food and beautiful space, but what I love most about it is that it’s the sort of place where you’ll see lifetime locals eating alongside weekenders. A lot of businesses up here tend to cater to one or the other, so it’s always nice to see something wonderful open up that is adored by everyone in town. I’m delighted to share a tour inside their lovely space, as well as an incredible fall pasta recipe (Garganelli with Autumn Squash, Chili, Hazelnuts and Sage) that you will not want to miss. If you’re upstate, be sure to visit Gaskins in person — their back porch is the perfect place to relax and catch the sunset after a long week. xo, grace
Garganelli with Autumn Squash, Chili, Hazelnuts and Sage
1 lb. of garganelli pasta or similar shape
2 tablespoons olive oil
1 butternut squash, skinned, de-seeded and cubed
1 delicata squash, de-seeded and cut into half moons
1 chili pepper, sliced thin
1 garlic clove, sliced thin
1 tablespoon butter
2 tablespoons Parmigiano-Reggiano
1/4 cup of toasted hazelnuts
1/4 cup sage leaves, fried in oil until crispy
Prepare the butternut squash puree by lightly sautéing the butternut squash in a pan with the olive oil on medium heat. Cook 5 minutes and then add water until it reaches the top of the squash and braise until fully cooked through. Blend until smooth and reserve for later.
Toss delicata squash in olive oil and season with salt. Place on half sheet tray and roast at 400 degrees for 25 minutes or until fully cooked. Reserve for later.
Boil a large pot of water with a handful of salt. Drop garganelli and cook until al dente, typically 8-10 minutes.
While pasta is cooking, saute chili pepper slices and garlic on low heat. Spoon in butternut squash puree and roasted delicata. When pasta is al dente, strain into pan along with some of the pasta water. Cook until the sauce coats the noodles and finish with butter and Parmigiano-Reggiano cheese. Plate pasta and then top with toasted hazelnuts, fried sage leaves and some good olive oil.