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.

Butternut Squash-Sweet potato & mushroom soup

INGREDIENTS:

  Butternut Squash, peeled and cut into 1” pieces

  Sweet potatoes, peeled and cut into 1’ pieces

  White mushrooms, sliced

  Vegetable or chicken broth

  Garlic, onion

  Olive oil

  Butter

  Fresh parsley, finely chopped

  Sage leaves

  Brown sugar

  Cinnamon powder

  Yogurt or sour cream

 

 PROCESS:

In olive oil over high heat cook the mushrooms and onion, stirring frequently, until caramelized.  Remove and set aside.  In large pot cook onion and garlic in olive oil and butter until soft.  Add the broth (enough to generously cover the veggies), squash, potatoes, and herbs, and cook until they are soft enough to mash.  Add about 2/3s of the mushrooms and purée in food processor or with an immersion blender.  Continue to simmer on very low heat, adding about 2-3 tablespoons of brown sugar and several sprinkles of cinnamon.

Serve with a topping of the parsley, a spoonful of the remaining mushrooms, and a dollop of yogurt or sour cream

NOTES:

For a richer, creamier soup add heavy whipping cream, with or without yogurt, after the soup is pureed.

The amounts of the ingredients are not fixed, depending on the size of the potatoes and squash.  I use two medium-large potatoes and a small squash.

FALLING IN LOVE WITH BUTTERNUT SQUASH

It is still early in the relationship, but I have a strong sense that it is going to grow into something very special.  We were meant for one another, and I can imagine the day when it proudly stands along side of pasta and me.  (Let me assure everyone that my relationship with pasta is very secure and will not be threatened by the squash.)

My first personal encounter with BNS was during our pasta quest, when I used it to make a filling for ravioli; it was a passing affair, and only recently have we begun a more sustained relationship as Patience and I have shifted to a more plant based diet.  Currently we are on soup kick, combining the BNS with carrots and sweet potatoes, and creating a variety of soups by adding salmon or smoked salmon (really good!), toasted Kale flakes, or serving the soup over slices of roasted cabbage.  Of course the variations are unlimited, and always served with fresh graded Reggiano Parmigiano cheese.

I must confess that for a while I was feeling pretty bad, thinking I was cheating on my pasta, but then I remembered the threesome we shared, and once more all was well in our kitchen.

One Butternut squash, two root veggies, and smoked salmon

I’m loving Butternut squash, and tonight I decided to try a variation of a very recent BN squash soup I prepared.  As before, I used a sweet potato and carrots to compliment the squash, but substituted smoked salmon for the pear, and served the soup with a garnish of asparagus, smoked salmon, and fresh Dill.  The result…a totally different aroma and flavor.

 INGREDIENTS:

Butternut squash, peeled and cut into 1’ cubes

Sweet potato. peeled and cut into 1’ cubes

Carrot, peeled and cut into small pieces

Smoked salmon, coarsely chopped

Chicken broth

Olive oil

Butter

Garlic and green onion

Red pepper flakes

Fresh Dill

Asparagus, cooked for 2 minutes in microwave and cut into ½’ pieces

Fresh Dill

Salt and pepper to taste

PROCESS:

Cook the garlic and onion in olive oil until soft – about 5 minutes – then add the vegetables and continue cooking over med-high heat for another 5-10 minutes.  Add the seasoning and enough broth and to cover the veggies, bring to a boil, cover and continue cooking over low heat until the veggies are soft.  Add the smoked salmon and cook for another 4-5 minutes.  Then puree with an immiscible blender or transfer to food processor.

I used a package of thinly sliced smoked salmon, saving a small amount to use as a garnish along with the asparagus.

Place the stalks of asparagus in a shallow dish with about 1 tablespoon of water, cover with plate or plastic wrap and nuke for about 1-½ minutes.  Cut and add to the soup as garnish.

COMMENT:

Modesty prevents me from writing what I really think of this dish…so I will just call it a 10 and leave it at that.  However P says it is a 25…she can say that.  The smoked salmon, asparagus, and dill were made for one another.

1 squash, 2 root veggies, 1 fruit soup

I like soups, and I especially like thick, creamy soup, so Butter Nut squash is quickly becoming a staple in our kitchen.  Last night I thought I would try something a little different (although I am sure that someone, somewhere, at some time has done something similar if not the same.).  Wow, that is a helluva an un-intended alliteration.

The dish has three components:  First, the soup, that is ladled over roasted cabbage (the second), and third, the toasted Kale that is sprinkled over the soup.

THE SOUP

INGREDIENTS:

1.    Butter Nut squash, peeled and cut into 1” cubes

2.    Sweet potatoes, 2, peeled and cut into 1” pieces (equal amount to the squash)

3.    Carrots -2- peeled and cut into small pieces

4.    One pear, peeled and cut into small pieces

5.    Green onions and garlic – coarsely chopped

6.    Fresh dill

7.    Chicken broth

8.    Red pepper flakes

9.    Brown sugar – 2 tablespoons

10. Salt and pepper

PROCESS:

Cook the garlic an onions in olive oil until soft.  Add the pepper flakes, squash, potatoes, and carrots and cook over moderate to high heat for about 5 minutes, stirring frequently.  Then add enough broth to cover the vegetables, plus the chopped dill, cover, and simmer for about 30 minutes.  Add the pear and continue cooking until the veggies are soft. 

Transfer to blender or use an immiscible blender to create a creamy puree.  Return the soup to the pot, add the brown sugar and salt to taste.  Continue cooking over low heat until it is time to serve.  More broth can be added if you think the soup is too thick.

THE CABBAGE AND KALE

INGREDIENTS:

1.    One small to medium size head of cabbage

2.    Kale leafs, coarsely chopped

3.    Olive oil

4.    Salt and pepper

PROCESS:

Mix the kale with the olive oil and seasoning in a bowl until all of it has been coated with the oil.  Spread it out on a baking pan and roast in the oven at 350 degrees until it begins to brown.  It has to be closely monitored because it can quickly become charred.  Remove, drain if needed, and allow it to cool.

Slice the cabbage crosswise in to ¾ inch slices.  Coat each side with olive oil and seasoning and place on a baking sheet in the oven at 375-400 degrees until it begins to develop a golden color.

Place the cabbage in the soup dish and cover with the soup and garnish with the Kale.  Grated Parmigiano is optional.

Both the soup and Kale can be prepared before as much as one day before the meal.

11-9…Pasta with asparagus and butternut squash sauce

I’ve been on a mission lately to use the accumulated ingredients and leftovers in our freezer. Tonight I’ve decided to combine some frozen butternut squash ravioli filling with freshly roasted butternut squash and create a creamy butter sauce to serve over pasta and asparagus.

INGREDIENTS: Used in the butternut squash ravioli filling….

Butternut squash
Butter
Cream
Ricotta cheese
Parmesan cheese
Parmigiano Regiano cheese
Nutmeg
Maple syrup
Fresh sage, finely chopped
Salt and pepper to taste

Plus fresh butternut squash, cream, mascarpone cheese, and asparagus

PROCESS:

I cut the squash lengthwise and remove seeds and stringy stuff, buttered the exposed areas, placed it in a baking dish with1” of water, and roasted it for about I hour at 350 degrees. After it cooled I scooped out the “meat” and added it to the leftover ravioli filling. At this point the “sauce” was rather thick so I added a bit of cream and mascarpone cheese and warmed it over low heat.

While the pasta cooked I nuked the asparagus under plastic wrap for 2 minutes.

COMMENTS:

OMG…this was good….so good it should be declared illegal. I debated adding bacon bits as a garnish but decided I didn’t want to distract from the cheese/squash flavor. Now if every meal could be as inspired as this....

9-18 BUTTER NUT SQUASH WONTON RAVIOLI

In a few days we are having company for dinner, and one of the guests, who shall remain nameless, is very fond of stuffed pasta. To keep her happy I will be preparing a “ravioli medley”, a mixture of ravioli with different fillings. In an effort to make my life easier I began preparing the fillings before hand, and today I made the butternut squash filling. Since I made far more than I’ll need I decided Patience and I will “test” things tonight. Instead of making pasta dough, which I’ll do for our guests, I’m using wonton wrappers as a delightful time saving substitute.




INGREDIENT:

Wonton wrappers
Butternut squash
Butter
Ricotta cheese
Parmesan cheese
Nutmeg
Maple syrup
Fresh sage, finely chopped

PROCESS:

After peeling the squash with a sharp knife and removing the seeds, cut it into small pieces and add to a pot of boiling water. Cook until the squash is soft, about 20-30 minutes. (An alternative is to roast the intact squash, cool, cut open, and scoop out the meat.)

In a suitable bowl begin mashing the squash with a large fork, adding about 4 tablespoons of butter, the ricotta cheese, nutmeg, and maple syrup, Salt to taste. I judged by taste how much of each ingredient to use.

Arrange the wonton wrappers on a flat surface and place a teaspoon of filling in the middle. Wet the edges with water and cover with a second wrapper, sealing the ravioli with pressure from you finger. It is ok of some air remains trapped in the pasta. With a little practice it becomes an easy exercise.





The sauce is simple butter and fresh sage cooked for several minutes and poured over the ravioli which take only 3-4 minutes to cook in boiling water.

The final touch is fresh parmesan cheese grated over the ravioli.

COMMENTS:

Soooooooo good! I can’t wait to use this filling in the traditional home made pasta dough.

LINGUINI WITH SALMON-ASPARAGUS-SQUASH 8-13

Feeling less than well I find myself facing the dinner hour with less than maximum enthusiasm tonight. This of course translates into something tried and true, and that means salmon, asparagus, lemon, a little white wine and some cream. As a token push of the envelope I’ll add some yellow squash (we have tons of it on hand.).



INGREDIENTS:

Linguini
Asparagus, cut into 1-2” pieces
Salmon, skinless, cut into bite size pieces
Dill
Garlic, shallots
Olive oil
Yellow squash, diced
White wine
Parsley, coarsely chopped.
Lemon
Butter
Heavy whipping cream

PROCESS:

While waiting for the pasta water to boil sauté the garlic and shallots until soft, add the squash and asparagus plus lemon juice and herbs and cook over low heat until cooked through. Then add the salmon and white wine and cook uncovered. After placing the pasta in the water add the cream and butter and stir frequently. If a thicker sauce is desired add about ¾ tsp of corn starch. Add the pasta to the pan and mix well. Serve with grated parmesan cheese.

COMMENTS:

After eating this dinner I feel the best that I have felt all day. Of course the wine has had nothing to do with this.

Seriously, as my grandson William says (ad nauseum), this is a great dish. I especially like the texture that the squash added.

RAVIOLI W BUTTERNUT SQUASH-BUTTER-CHEESE SAUCE 6-27

I knew what I wanted to do the moment I saw the butternut squash at the farmers market; it just took me a week to get to it. This was inspired by Bolognese cooking which specializes in stuffed pasta (tortollini and tortolloni ) with rich butter/cream sauces.



INGREDIENTS:

Butternut Squash, peeled and cut into small pieces
Cream
Butter
3-4 fresh mint leaves chopped
Mascarpone cheese
Parmesan cheese
Cheese ravioli
Salt and pepper

PROCESS;

Peel, cut, remove seed and stringy “stuff” from the squash, and cut into 1’ pieces. While waiting for the pasta water to boil place squash in food processor, add cream, butter mint, and parmesan cheese and puree to creamy finish. Move to sauce pan and heat. Stir frequently and add about 2 tblespoon of mascarpone cheese.



Cover the ravioli with the sauce and add more grated cheese to taste.

COMMENTS:

This is relatively labor intensive, but worth the effort. I’m anxious to do it again, substituting sage for the mint.