My new favorite color is the fiery orange of butternut squash, sliced open, the pulpy part. Crazy in love, as in I might paint my bedroom this exact hue if the infatuation continues. I almost forgot how brilliant it is, so clandestine and completely disguised by the milky pale and passive color of its skin, something spectacular that I tend to take for granted when I don't split the gourd myself to see the before and after. But no, then I'll wake up every Sunday morning and any other day, I suppose, and just as soon as my eyes open, thoughts of squash will fill my mind before anything else has a chance. Even breakfast. I think I prefer the empty canvas of my white walls. Makes for a wider array of possibilities.
Last Sunday I woke up bound and determined to bake a pan of pumpkin bread pudding. I strayed a bit, but not regrettably so. My friend Susan declared this the best dish we've ever made together. She shares my love of eating (and cooking) and over the past four + years that I've been lucky enough to know her, we have eaten (and cooked) some food.
The result of our latest undertaking was autumnal perfection on a plate. Or in a bowl, or coffee cup, or whatever dish you choose to use. Pino Luongo suggests a three pound butternut squash is all you need for four servings. You are a master, Pino, and I thank you from the bottom of my heart for this recipe, but if I may say so, you do not give your roasted squash enough credit. I'd suggest that you, whoever may be reading this, get a heavier squash. If you follow in our footsteps, you will eat a third of it right out of the oven before it even stands a chance of cozying up to the rest of the ingredients. It is caramalized, tender, nutty and slightly salty just like it ought to be with a subtle hint of sage. When combined with sausage, fresh pasta, and cheese, it's magic. Make this, my friend, the whole dish. And feed it to your cherished.
(please excuse the photography. it's not the strong point of this effort, but it promises to improve)
Last Sunday I woke up bound and determined to bake a pan of pumpkin bread pudding. I strayed a bit, but not regrettably so. My friend Susan declared this the best dish we've ever made together. She shares my love of eating (and cooking) and over the past four + years that I've been lucky enough to know her, we have eaten (and cooked) some food.
The result of our latest undertaking was autumnal perfection on a plate. Or in a bowl, or coffee cup, or whatever dish you choose to use. Pino Luongo suggests a three pound butternut squash is all you need for four servings. You are a master, Pino, and I thank you from the bottom of my heart for this recipe, but if I may say so, you do not give your roasted squash enough credit. I'd suggest that you, whoever may be reading this, get a heavier squash. If you follow in our footsteps, you will eat a third of it right out of the oven before it even stands a chance of cozying up to the rest of the ingredients. It is caramalized, tender, nutty and slightly salty just like it ought to be with a subtle hint of sage. When combined with sausage, fresh pasta, and cheese, it's magic. Make this, my friend, the whole dish. And feed it to your cherished.
(please excuse the photography. it's not the strong point of this effort, but it promises to improve)
Pappardelle with roasted butternut squash, crumbled sweet sausage, and sage
adapted from La Mia Cucina Toscana by Pino Luongo
2 lbs butternut squash pulp cut into a 3/4 inch dice (from a 3 lb squash)
2 bay leaves
3 garlic cloves
10 sage leaves
1 T brown sugar
1/2 cup extra virgin olive oil
sea salt and black pepper to taste
1 cup crumbled sweet sausage
1/2 cup dry white wine
1/2 cup rinsed and finely sliced leek, white and green parts
3/4 cup vegetable stock *I needed about 1/2 cup more than this
1 lb fresh pappardelle
1 lb fresh pappardelle
1/3 cup grated parmigiano-reggiano
Preheat oven to 250 degrees.
Place 3 quarters of the butternut squash in a bowl. Add bay leaves, garlic, 4 of the sage leaves, brown sugar, and 4 tablespoons of the olive oi. Add salt and pepper to taste. Toss until well mixed.
Spread the mixture onto a rimmed cookie sheet lined with parchment paper. Bake for about 40 minutes, until golden and caramelized.
Warm a nonstick pan over medium heat. Add the sausage and cook until fat is rendered. Drain off the fat, then add wine and let it evaporate, about2 minutes. Set aside.
Warm 2 T of remaining olive oil in a saute pan over medium heat. Add half the leek and saute until wilted, about 2 minutes. Add the rest of the butternut squash and season with salt and pepper. Add the stock and cook until the squash is soft, about 25 minutes. (If the sauce is too thick once the squash is tender, add more stock and warm through). Remove from heat. When this mixture has cooled to just warm, process in blender or food processor to make a thin sauce.
Warm the remaining olive oil in a saute pan large enough to hold the pasta. Add the remaining leek and saute until translucent, about 3 minutes. Add the sausage, remaining sage leaves, and roasted butternut squash (assuming you haven't consumed it all by this point) and cook for 5 minutes. Add the sauce, stirring well, and simmer for 5 more minutes. As the sauce is simmering, bring a large pot of salted water to a boil.
Add the pappardelle to the boiling water and cook until al dente. Drain the pasta and add to the large saute pan, mixing thoroughly. Sprinkle with Parmigiano.
Divide the pasta and sauce among individual plates and serve at once.
Preheat oven to 250 degrees.
Place 3 quarters of the butternut squash in a bowl. Add bay leaves, garlic, 4 of the sage leaves, brown sugar, and 4 tablespoons of the olive oi. Add salt and pepper to taste. Toss until well mixed.
Spread the mixture onto a rimmed cookie sheet lined with parchment paper. Bake for about 40 minutes, until golden and caramelized.
Warm a nonstick pan over medium heat. Add the sausage and cook until fat is rendered. Drain off the fat, then add wine and let it evaporate, about2 minutes. Set aside.
Warm 2 T of remaining olive oil in a saute pan over medium heat. Add half the leek and saute until wilted, about 2 minutes. Add the rest of the butternut squash and season with salt and pepper. Add the stock and cook until the squash is soft, about 25 minutes. (If the sauce is too thick once the squash is tender, add more stock and warm through). Remove from heat. When this mixture has cooled to just warm, process in blender or food processor to make a thin sauce.
Warm the remaining olive oil in a saute pan large enough to hold the pasta. Add the remaining leek and saute until translucent, about 3 minutes. Add the sausage, remaining sage leaves, and roasted butternut squash (assuming you haven't consumed it all by this point) and cook for 5 minutes. Add the sauce, stirring well, and simmer for 5 more minutes. As the sauce is simmering, bring a large pot of salted water to a boil.
Add the pappardelle to the boiling water and cook until al dente. Drain the pasta and add to the large saute pan, mixing thoroughly. Sprinkle with Parmigiano.
Divide the pasta and sauce among individual plates and serve at once.
