Wednesday, October 28, 2009
Do you remember me recently telling you that I only started loving sweet potatoes in the last few years? Well, same goes for squash. Seriously. So, I'm trying different cooking methods and recipes and trying to figure out my favorite use for squash. And how to decide which kind of squash to try next...Jinkies!! Last time I had a chance to get to the Farmer's Market, I decided to try a couple new kinds...and then I wanted to make a pasta dish with one of them that looked a little something (okay, exactly) like this... Only problem is...I can't remember the name of this squash! I knew I should have written it down, but I assured myself that I would remember. How could I possibly forget in the 10 or 15 minutes it takes me to get from the market back home? I don't know...but I did. Typical. Anybody know what kind of squash this is? I remember that it has the word "sugar"...or maybe it's "sweet" somewhere in it...3 words, maybe? Pretty sure it was "sugar", though. Anyhoo...I quartered it to start with.Then I scooped out the seeds and put a pat of butter along with a good sprinkling of sea salt and grinding of black pepper and roasted them in a 350 degree F oven until they were nice and tender. Once cool enough to handle, scoop out the flesh and smoosh it up in a bowl...eat it or save it to use in anyway you choose.......perhaps in a dish like: Squashy, Cheesy Pasta Bake by girlichef (bear with me...usually I write the recipe down as I go along...this one was a little lacking in the notes department...so I'm going by less than stellar memory!) 1/2 lb. Italian Sausage, loose 1 red onion, sliced 2 garlic cloves, minced ~1/2 lb. mushrooms, sliced few good glugs of Red (or white) Wine ~1 c. cooked, smooshed Squash (any kind, I'd imagine) ~3/4 lb. Rigatoni ~4 oz. Swiss cheese ~1 c. Homemade Cottage cheese (dry, crumbly form), divided or another fresh, crumbly cheese Freshly grated Parmesan cheese Parsley, chopped- to taste Sage, chopped- to taste Sea Salt & Black Pepper- to taste 2 Tbs. butter (cut into small pieces), divided 2 eggs, beaten Preheat oven to 350 degrees F. In a large skillet, over medium heat, brown your sausage. Add onions and garlic and cook until they begin to soften. Add mushrooms and cook for a few minutes longer, until veggies are all tender. Pour in wine and let it cook down for a minute or two. Plop in squash and stir it all around until it is a thick-ish sauce...add up to 1/2 c. or so of water if it seems to thick. Okay, while you've got all of this goodness going on, be sure to cook your pasta until al dente. Dot the bottom of a 9x13 pan with 1 Tbs. butter. Grate your cheddar and Parmesan into dish next. Sprinkle with 3/4 c. cottage cheese. Once your pasta is drained, toss the squash mixture with the pasta. Pour all into your prepared baking dish, packing down as necessary. Beat up your eggs and bit and pour them over the top of your pasta mixture. In fact, do this before you even put it in the pan...because I bet it would work better. Mix it up and spread in dish. Top with remaining Tbs. of butter. Put in oven and bake for...shit, don't remember how long I baked it...as long as it takes for it to look done. It'll be a bit dry on top and around the edges, maybe around 15 or 20 minutes. Scoop onto a plate and sprinkle with parsley, sage and remaining cottage cheese...and more Parm...why not!? Enjoy. I am sending this over to Haalo of Cook (Almost) Anything at least once...who is hosting Presto Pasta Nights this week!