L’Ostrica Shares A Fall Favorite Recipe

Fresh Sorpresine with Roasted Heirloom Squash and Crushed Hazelnut Dukkah

Cat Carter and Eric Ferguson’s celebrated restaurant, L’Ostrica, serves a rotation of seasonal tasting menus with a variety of global influences. When fall arrives and the temperature drops, Ferguson loves to make this earthy dish anchored in Egyptian tradition. The roasted heirloom squash puree offers a sweet, velvety base for the sorpresine (a pasta whose name means “little surprises” in Italian), and the hazelnut dukkah delivers texture, spice, and nutty warmth. Ferguson recommends hand‑cut pasta for a softer, chewier bite. “I absolutely love the texture of this pasta, added with the rich complex flavors of the heirloom squash and dukkah spice,” he says. “It is an absolute favorite in the autumn.” 

Serves 4

Ingredients

Pasta:   

2 cups (240 g) all‑purpose flour, plus extra for dusting

3 large eggs

1 tablespoon olive oil

1/2 teaspoon salt

Squash Puree:

1 medium heirloom squash, halved and seeded

2 tablespoons olive oil

Salt 

1/4 cup cream cheese (optional, for extra silkiness)

Hazelnut Dukkah:

2/3 cup raw hazelnuts

1/3 cup sesame seeds

2 tablespoons coriander seeds

1 tablespoon cumin seeds

1 tablespoon dried thyme (optional)

1 teaspoon sea salt

1/2 teaspoon cayenne pepper or cracked black pepper

Garnish:

Extra-virgin olive oil

Fresh thyme leaves or crispy sage

Toasted hazelnuts, roughly chopped

Directions

1. Roast the squash

Preheat the oven to 400°F. Brush squash halves with olive oil, season with salt and pepper, and roast cut-side down on a baking sheet until tender, about 30 to 40 minutes. (“I like to make sure that a little caramelization happens here to really help the complexity of the puree.”) Scoop the flesh into a blender, add cream cheese (if using), and puree until smooth. Adjust seasoning.

2. Make the pasta dough

On a clean surface, mound the flour, create a well, crack in eggs, oil, and salt. Using a fork, whisk eggs, gradually incorporating flour. Knead for eight to 10 minutes until smooth and elastic. Wrap and rest for 30 minutes.

3. Shape the pasta

Divide the dough into four pieces. Roll it out using a pasta machine or by hand to 1- to 2-millimeter thickness. Cut into squares, fold into a loose triangle, then pull the far ends together to form the sorpresine (this also works great with cutting tagliatelle) and toss lightly with flour.

4. Prepare the hazelnut dukkah

Toast the hazelnuts on a baking sheet at 350°F for about 10 minutes or until skins blister. Rub off the skins and let cool. In a dry skillet, toast coriander and cumin seeds for about three minutes, until fragrant. Toast sesame seeds separately, for about two minutes. Combine the cooled nuts and seeds, thyme (if using), salt, and cayenne or black pepper in a food processor. Pulse to a coarse consistency—do not overprocess.

5. Cook pasta and assemble

Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, about two minutes (fresh pasta cooks quickly). Strain and put in a bowl with a little olive oil until plating.

6. Plate and garnish

Spoon the warm squash puree on the bottom of the plate and add the pasta on top, sprinkle generously with hazelnut dukkah, and top with fresh thyme (or crispy sage). Garnish with chopped toasted hazelnuts for crunch.

Tips and variations:

Silken sauce: Stir in a knob of butter or more cream for richness.

Salt control: Balance the squash puree and dukkah saltiness—and taste as you go.

Herb garnish: Sage or thyme will echo the earthy, nutty flavors of the dukkah beautifully.

Brown butter: This finishing touch can make the dish over-the-top decadent.