Wednesday, September 24, 2008

The best fall dinner!!!

Crap, it's been a while since I have posted. Since this blog was created to share my findings of all things that please our senses, I have to keep reminding myself that other things do exist besides home decor, interior design, and fabric samples. My lack of posts is mainly due to a few projects that have been keeping me very being organizing all of my hundreds of recipes into a binder w/plastic sleeves, dividers, labels, blah blah blah.. I am crazy and my new fat book is awesome!

Last night I made the best fall dinner ever!...even though it was like 105 degrees yesterday. I ripped this recipe out of one of the many Williams-Sonoma catalogs I have and could not have been more pleased with the finished product, so I must share it!!

Kerchief Pasta with Caramelized Squash and Fresh Herbs
Seasoned with fresh sage and parsley plus a hint of nutmeg, this warming pasta dish is perfect for an autumn supper. A sprinkling of Parmigiano-Reggiano cheese adds the finishing touch. To prepare a vegetarian version of this dish, use vegetable broth instead of chicken broth.


9 Tbs. unsalted butter
1 kabocha or butternut squash, 2 1/2 to 3 lb., peeled, seeded and cut into
1-inch dice
2 Tbs. sugar
1/2 cup chicken or vegetable broth
Salt and freshly ground pepper, to taste
3 Tbs. finely diced shallots
1/8 tsp. freshly grated nutmeg
1 Tbs. minced fresh sage
1 tsp. fresh lemon juice
2 Tbs. minced fresh flat-leaf parsley
1 lb. fresh pasta sheets, cut into 2-inch squares (click here for fresh pasta recipe)
1 oz. Parmigiano-Reggiano cheese, grated


In a braiser over medium-high heat, melt 3 Tbs. of the butter. Add the squash in a single layer and cook, without stirring, until browned underneath, about 6 minutes. Stir the squash and cook until browned on all sides, about 4 minutes more. Add the sugar, broth, salt and pepper, cover and cook until the squash is tender, 2 to 3 minutes. Uncover and continue cooking, stirring occasionally, until the liquid evaporates and the squash is dark brown and glazed, 2 to 3 minutes more. Transfer the squash mixture to a bowl.

In the same pan over medium-high heat, melt the remaining 6 Tbs. butter until light brown spots appear, about 2 minutes. Add the shallots, nutmeg and sage and cook, stirring constantly, until the shallots begin to soften, about 1 minute. Remove the pan from the heat and stir in the lemon juice and parsley. Season with salt and pepper, then stir in the squash.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 3 minutes. Drain, reserving 1/2 cup of the cooking water. Add the pasta and the reserved cooking water to the squash mixture and toss to combine.

Transfer the pasta to a warmed large, shallow bowl and sprinkle with some of the cheese. Serve immediately and pass the remaining cheese alongside. Serves 4 to 6.
Williams-Sonoma Kitchen.

Now I must say that I did not make my own pasta (I used a box of farfalle) and I also added two chopped grilled chicken breasts to the final product. It really was fabulous!!


Tabitha said...

YUM! That sounds amazing! Thanks for sharing, S!

the southern hostess said...

Yes! This sounds so good!

Fiona said...

Hi! Just happened upon your blog and I love it. I'm just starting out with the whole blogging thing. I added a link to cupcake monkey on my blog, and I was wondering if you could return the favor? I'm still trying to figure out how to get visitors!


Carey said...

Made it two nights ago. All loved it! including husband and 2 4 year olds. thanks!