Thursday, November 10, 2011

Thursday's Kitchen Cupboard

For The Gardener of Eden's Thursday's Kitchen Cupboard we have a penne and squash recipe that Belle made with our garden squash one evening.  It was delicious!



Penne With Butternut Squash and Sage from America's Test Kitchen Healthy Family Cookbook

4       teaspoons olive oil
1       small butternut squash (about 2 pounds)
         pealed, halved lengthwise, seeded
         and cut into half inch chunks, about 4 cups
6       scallions, thinly sliced
3       garlic cloves, minced
1/4    teaspoon ground nutmeg
 2      teaspoon all-purpose flour
1 1/2 cup low sodium (homemade) chicken broth
3/4    cup dry white wine
3/4    cup parmesan cheese, grated (1 1/2 ounces)
2       tablespoons mascarpone cheese (1 ounce) Belle substituted cream cheese
2       tablespoon fresh sage, minced
4       teaspoons of fresh lemon juice
         salt and pepper
12     ounces of whole-wheat penne pasta
1/4    cup almonds, sliced and toasted

1. Heat 3 teaspoons of the oil in a 12-inch non stick skillet over medium heat until simmering. Add the squash and cook, stirring occasionally until spotty brown, 15 to 20 minutes. Transfer the squash to a bowl.

2. Add the remaining teaspoon oil, scallions, garlic and nutmeg to skillet cook over medium heat until scallions are softened. Stir in the flour and cook for one minute. Slowly whisk in the broth and wine scraping up any brown bits.

3. Stir in the squash. Bring to a simmer and cook until the squash is tender and the sauce has thickened slightly (10 -15 minutes). Take of heat gently stir in the parmesan, mascarapone, sage and lemon juice.

4. Boil the pasta.


5. Add squash to pasta and toss to combine. Sprinkle with almonds.

9 comments:

  1. I love the combination of butternut and sage. The green pasta looks good with it.

    I too have chickens, but they're only for eggs. I could never eat my girls. I prefer eating chickens that are strangers to me. :-)

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  2. This is a great recipe for this time of the year. I have a lot of squash stored that I have been wondering what I'm going to do with! Thanks for posting this recipe!

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  3. Jody, that looks delicious! who ate my share :o) How do you like that cookbook? They have sent me a sample of one and it's pretty nice , kind of large though.

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  4. I have really got to quit reading these recipe and pantry blog posts late in the evening when dinner is just a memory... it all makes me too hungry!

    This looks like a great recipe. My husband much prefers the recipes for winter squash that are more savory and not sweet. He would really like this one I think.

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  5. Squash sounds great. Unfortunately DB doesn't eat it or so he thinks. It is hard to deal with a person that is mentally challenged and convince them that new things are good if you try them.

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  6. Lou Murray, thanks for dropping by. We have 3 layers that we won't eat. The boys call them Cracker, Cruncher and Muncher. They would never let us hurt them!

    Robin, I think good squash recipes are hard to find. Belle's glad you can use it.

    Ginny, we'll always save a spot for you! Belle got this from their magazine. Although I think she'd love the cookbook!

    GrafixMuse, yum!

    KitsapFG, this was savory for sure. The toasted almonds gave it a kind of smokey flavor.

    Wilderness, maybe you could trick DB into thinking the squash squares were cooked carrots!

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  7. Looks very good. Now I am wishing harder for some squash to harvest in summer.

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  8. I found your blog from Robin's blog and I love what I've seen (isn't that the way all great blogs are found? ha). This recipe looks like a definite must try once we get things up and running at our farm. Thanks for posting!

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