This season I’ve been trying my hand at different squashes than pumpkin, as much as I love my old standby. This recipe uses kabocha, an Asian variety of winter squash that’s almost unfairly sweet — I loved it. But you should feel free to use whatever puree you have on hand, from a good old can of Libby’s to butternut, acorn squash, or delicata.
If you’re wary of the high number of egg yolks in the pasta, try 2 cups flour and 4 large eggs instead — though it may be difficult to roll it out by hand to your desired thinness. A pasta machine would be best in that case. And of course, feel free to use storebought fresh pappardelle or substitute your favorite pasta recipe.
To make your own kabocha puree, use a sturdy knife to slice the kabocha in half. Lightly oil the cut sides, then place on a baking sheet and bake at 450 for about 40-50 minutes, or until kabocha is tender. Scoop out the seeds and use a food mill or food processor to puree.