Saturday, December 2, 2017

Gemelli with buttenut squash sauce

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I could not remember what I had in mind when I purchased this package of pre-cut butternut squash from Midtown Market earlier this week, but decided it was time to put it to work tonight...with pasta, of course. Most of the recipes online call for roasting the squash, but I had little interest in doing that tonight.

INGREDIENTS:

1.     Gemelli pasta
2.     Butternut squash cut into ¾ “ pieces
3.     Onion and Garlic
4.     Bacon – coarsely chopped
5.     Olive oil
6.     Chicken broth
7.     Sweet vermouth
8.     Sundried tomatoes coarsely chopped
9.     Fresh sage finely chopped
10. Heavy whipping cream
11. Parmigiano cheese

PROCESS:

I sort of made this up as I went along, deciding at the last minute to add the wine and the sundried tomatoes.

Cook the bacon until crisp, remove and drain, and pour the remaining fat from the skillet. Add a small amount of olive oil and prepare the onion and garlic.  Finely chop the squash in a food processor and add to the pan, along with a cup of chicken broth. Also add some finely chopped sage – about 2-3 leaves, a sprinkle of bacon bits, the sundried tomatoes, and a splash of sweet vermouth. Cover and simmer until the squash is soft.

Several minutes before the pasta is ready add the cream and about ¼ cup of cheese and stir well. Add the pasta and some pasta water and mix well. Serve with bacon garnish.

COMMENTS:

I had my doubts about this during the preparation, but they were immediately put to rest with the first taste. Patience, who has no problem telling me what she thinks about the dinner I serve her, loved it. We both agree it would be a good dish for company.

The next time I do this I will not be so lazy and will roast the squash. This dish will definitely be in the Pasta Journal.

1 comment:

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