More squash!!

Winter squashes are my favorite thing to cook this time of year. I've yet to meet a recipe or squash I didn't like. I tried this new recipe out last night and it was delicious!! The original recipe calls for Parmesan (which my husband can't have) so instead, I added minced garlic and onions to add more flavor. The original recipe also called for a whole stick of butter! woah, so I used 1/2 stick in the beginning and finished off with olive oil. I think it would taste great only using olive oil, but the butter certainly adds that buttery charm.

12 oz. fettuccine or pappardelle pasta (fresh is better)
1/2 stick butter
1/4 cup olive oil
3 cups 1/2 inch cubes butternut squash (~1lb squash)
8 ounces fresh shiitake mushrooms (any really- I used ~7 each of shiitake and oyster)
remove stems and slice
1 1/2 tablespoon fresh sage
6 ounce package baby spinach
Optional:
3/4 cup Parmesan cheese grated
3 cloves garlic minced
1/2 onion chopped

In medium pot, begin boiling water with salt for fettuccine. In large sauce pan, warm butter until soft add cubed squash and cook until just tender stirring often, about 5 minutes.

Add fettuccine noodles to boiling water to begin cooking.

Add mushrooms, sage, and olive oil (onions & garlic if using) to squash and continue cooking until mushrooms are soft and squash is tender. Add spinach and stir into veggie mix. Season with salt and pepper. Turn on low heat and wait for fettuccine to finish cooking.

When noodles are done add to veggies and mix well. I found the noodles to get clumpy this way, so I would recommend serving the pasta in individual bowls and then topping with veggie mix.

Garnish with Parmesan...

Enjoy!

Original recipe "Pappardale with Squash, Mushrooms, and Spinach" can be found 2007 Bon Appetit, or at Epicurious.com

What is this and what am I supposed to do with it?

I am one of those strange people who actually get excited when my neighbors try to pass off their over abundant supply of "squash" on me. Perhaps it's because I don't have a garden of my own overgrowing with funny shaped, unrecognizable gourds or maybe it's because I just like a challenge. Whatever the reason, this year has been no exception.

Last week my husband came home with a huge bag full of spaghetti squash. As with any new recipes, some were successful and some were... ummm...I'll just say I was grateful to have a fridge full of leftovers that night. This dish, however, was overwhelmingly awarded "repeat dish" status. Even my husband, who is often more skeptical than my 2-year-old daughter, enjoyed this dish. I had my kids help prepare the squash which I think greatly contributes to the overall success a new dish has when it hits my dinner table for the first time. The unique shapes, smell and bright color of the squash were of great interest to these little curious minds. that matter. This recipe comes from one of my absolutely favorite cookbooks, Simply In Season by Mary Beth Lind and Cathleen Hockman-Wert.

• 2 pounds winter squash (peeled, seeded and fibers removed, cut into 1/2 inch slices. Arrange in an ungreased oblong baking dish.
• 2-3 baking apples (cored and cut into 1/2 inch slices). Arrange on top of squash.
• 1/3 cup brown sugar, 3 T butter, 1 T flour, 1 t salt, 1/4 t ground mace (optional; I used nutmeg and cinnamon). Combine in a bowl then sprinkle on top of apples and squash. Cover and bake at 350 until squash is tender, 40 - 50 minutes.