1 shokichi squash, peeled, cored, and cut into 1/2 inch cubes
2 tablespoons butter
1/4 teaspoon crushed red pepper flakes
1/2 bunch garlic chives, diced
2 tablespoons creme fraiche
1/4 cup grated parmesan cheese
In a large pan over medium-high heat, heat 1 tablespoon of olive oil until hot. Add in the mushrooms, stirring occasionally, until lightly browned (2-3 mins). Season with salt and pepper.
Add in 1/4 of the garlic and as much chopped rosemary as you’d like. Cook, stirring frequently, for about 1 minute. Transfer to a bowl and wipe out pan.
In the same pan, melt half the butter over medium-high heat until hot. Add in the squash and celery, and cook, stirring occasionally, for about 8 minutes, or until the squash is softened.
Add in the remaining garlic and a pinch of red pepper flakes. Cook for another 2-3 minutes.
Add in 1 1/4 cups water and turn the heat to simmer. Cook for 14 minute, until the squash has broken down and the water cooks off completely. Remove from heat.
While the ragu simmers, cook pasta in boiling water for 10-12 minutes, or until al dente. Drain thoroughly, but reserve 1 cup of the pasta cooking water.
Add the cooked mushrooms, pasta, creme fraiche, remaining butter, half the garlic chives, and half of the reserved pasta cooking water to the squash pan. Cook over medium heat, stirring vigorously, for 1-2 minutes. If the sauce is dry, add more of the pasta cooking water. Season with salt and pepper to taste.
Plate your finished pasta, then top with parmesan and the remaining garlic chives.