It’s that time of year again when many don their chef’s hats and prepare feasts for their families. Well, this year, we are giving you an advantage! Each Friday in the month of November we will feature one of our chef’s Thanksgiving favorites so you can create an award winning dish to wow the ones you love!

We’re starting off this Thanksgiving #FoodieFriday series with Council Oak Steaks & Seafood, Chef de Cuisine Omar Torres. Here’s his recipe for Kabocha Squash Agnolotti with Shaved White Truffles – the perfect appetizer to kick off your Thanksgiving feast.

Total Time: 2 hour and 25 minutes
Prep Time: 1 hour
Cook Time: 1 hour and 25 minutes
Servings: 6

Ingredients:

Pasta
1 ¾ Caputo OO Flour
6 egg yolks
1 whole egg
1 ½ tablespoon olive oil
1 tablespoon milk

Filling
1lbs Kabocha Squash
½ tablespoon cinnamon powder
6 ounce butter
5 ounce goat cheese
salt as needed
pepper as needed

Sauce
4 ounze butter
3 ounce white wine
¼ teaspoon chopped garlic
1 tablespoons minced shallots
½ lemon Juice

Garnish
white truffle shavings as desired
drizzle extra virgin olive oil

Directions:

Mix all the pasta dough ingredients together, and stretch.

Roast the Kabocha squash till fully cooked, pass thru a food mill, and incorporate the remaining ingredients.

Using a pastry bag, make the agnolotti with one ounce of kabocha squash filling. Cook the agnolotti in boiling water for 4 minutes.

For the sauce, reduce wine to 1/3 with garlic and shallots; add butter, agnolottis and lemon juice. Reduce till thick consistency and season with salt and pepper as needed.

Garnish with fresh shaved white truffles and drizzle extra virgin olive oil.

Stay tuned for next week where Executive Chef Bill Gideon is going to walk you through how to make Pureed Yams with Ginger, Star Anise and Cinnamon.

Be sure to check out the special menus for Thanksgiving at Seminole Hard Rock Tampa!