Winter Squash Parmesan Penne

The other week I went over to my boss's house for dinner. She was stressed because she hadn't planned anything, but she quickly put together the most delicious dish, that I've spent the past three weeks dreaming about. Have I mentioned how much I love my boss? She's awesome. In so many ways :)

I don't generally put pepper in things. Right, Michelle? Remember when we'd make dinner together, and would leave salt and pepper out entirely so that you could over-pepper everything, and i'd over-salt it? But this is the first dish that I willingly put pepper in. and it's great! And, have I ever told you that Rosemary is my favorite herb? Because it totally is.

You can use any time of squash that you have on hand - pumpkin, acorn, butternut. Doesn't quite matter. We had acorn already cooked up. This recipe is fast if the squash is already cooked. If it's not..well then...

Also, this dish is easily veg. But for the non veg, I have to say that I was craving tuna, so I bought a can, and it was delicious with it.

Winter Squash Parmesan Penne

1 box penne (pref whole wheat)

1 small squash (acorn, pump, butternut), when done, cut off outside, cut into small-ish chunks.

2 TBS butter (i mean, if you want to be healthier, use some EVOO)

3 healthy handfuls of parm (or, you know, how much you want)

2-3 sprigs fresh rosemary (for dried use about a tablespoon. Dried herbs are stronger than fresh)

Some black pepper to taste, if you have fresh, use it. (it should be a bit spicy)

salt to taste.

(other veggies if you want, red bell pepper, etc. Some tuna if you want too.)

If your squash uncooked, you'll have to look up specific baking times. A good way to start - cut in half, scrape out seeds, put flesh side up in a dish with about 1/4 inch of water at the bottom. Bake at 375 until "flesh" is tender - about 50 mins or more. If you want to put more water in the bottom when it runs dry it can help - as does a little bit of butter in the top the squash.

When squash is done (or almost):

Boil water- cook for directions, til al dente.

In a sauce pan, melt butta. add parm, melt a bit, add squash and other veggies Add the Pasta when it's done, add in black pepper and rosemary. stir and heat til it's warm through.

EASY PEASY! yum yum yum!

I just love food. Can you blame me?

a cornucopia of fall deliciousness

sweet lord. fall has exploded in our house.Let me just run a list of what we made today:

1. pumpkin pie mix (listed here)

2. barbecue rub (that was tyler, i don't even think he'd remember what he put in if he tried)

3. pumpkin puree (listed here)

4. squash (emmy's making - delicious - she thinks it's a kabocha squash)

5. apple sauce (listed here)

6. pumpkin roll (made with the purred pumpkin -listed here)

7. pumpkin seeds (barbecue, pumpkin pie flavored, and salt - recipe here)

hoooolllllyy cow. (let me just say that those p

umpkin shells will soon be reincarnated as center pieces for t-gives. you're welcome in advance momma, be ready for m.steward part deux)

it all started when we went to the farmer's market today. I think the fact that you can use food stamps is fantastic. so great. I also love that the farmers a

t the Kingston Farmer's market are from right in the area. it's fun to know that

the apple orchard is less than a mile. fantastic. i am so excited for winter csa...

anyway!!! want some recipes??

1) pumpkin pie spice:

1 TBSP Cinnamon, 1/2

TBSP each ground ginger and ground nutmeg, 1/2 tsp allspice and ground cloves

store in a air-tight container. yum!! (now you don't have to spend like $5 on a small container, yipee!!)

2. Crockpot Apple Sauce

Last week Emmy and I went to the Jenkins-Leukin farm,

across the bridge and down the street, and we picked up a half bushel of apples for $12. have i mentioned that i love the farms in the area? love love love. anyway, while we were there we picked up an area guide called "visit vortex" - which has a ton of recipes in it: including the following 3.

Quarter and Core 8 apples. If you don't want to have apple skins in your apple sauce, then remove the skins. they're kind of good though.

2 tsp lemon juice (opt)

couple dashes of cinnamon or 1 cinnamon stick

a couple of cloves (one of my new

favorite things - i feel like oprah)

1/2 cup of water

set crock pot on high, cook for about 4 hours. when soft and juicy, mash-em with a fork.

Quick tip - make sure that your crock put has been

washed out well from the last time yo

u made veggie broth. just sayin'. otherwise instead of smelling delicious, it'll just smell like broth. although it'll still taste delicious. Have i mentioned recently that i love this crock pot?

3. Pumpkin puree

Tyler and I had no idea that we would make soooooo much pumpkin puree with 2 small little pumpkins. they will last us most of the winter i think. I think we got about 6 or so cups from them (we're planning pies, breads, delicious delicious things. have i mentioned yet that i love fall???)

Steps:

1. heat oven to 350

2. Split the pumpkin in h

alf and seed it. (there's a game we used to play called "don't let miriam play with knives". i think you'll see why. these sugar pie pumpkins had such hard shells.)

3. Remove the fibers from the inside with a metal spoon

4. place the pumpkins open side down in a baking pan with about 1 cup water.

5. bake pump until it's soft, and can be pulled away with a fork .

6. scoop the pumpkin out and blend it in a magic bullet

7. freeze as needed.

4. Pumpkin SEEEEEEDDSSSS- IT'S FALLLLLLL!!!!!
after you've already scooped out the seeds from your pumpkin puree, before they're dry, separate the seeds from the stringyness. Rinse in cold water. Heat the oven to 325.

We made three different types of pumpkin seeds.

1)regular salt

2) bbq (with tylers rub, ohhh it's spicy),

3) about 2 tsp pumpkin pie mix and about 2 tsp brown sugar. yum yum yum (this turned out better than i could have expected)

mix the seeds with either oil or non-stick spray. arrange on a sheet in a single layer

bake for about 25 mins - stirring every 10 mins or so. Store in air tight container- if they last more than an evening, that is.

Some pumpkin seeds are better than others, if you know what i mean. Sugar pie pumps make great seeds. i think the hulls are less i don't know- gross than the others? Those sweet ones are delicious (they're in the dark blue bowl, the spicy bbq are in the light blue, salt in the black)

Are you pumpkin-ed out yet???? TO BAD - WE'RE NOT DONE YET.

5. PUMPKIN ROLLS

Tyler asked us to make pumpkin rolls about 2 weeks ago- and tonight we finally got around to it. As Tyler said while we were making it: "I wish i didn't know what was in this" Sometimes (often) i wish I didn't know what was in the food i made. too late!

i'm going into a food coma , so the pumpkin roll recipe will have to come at a later day. soooo fuuuuullllllll.

xoxo.

butternut squash risotto.

cooking with wine is dangerous... especially when your roommates don't drink wine, and you don't want the want to go to vinegar because you have an impending 9 months of sobriety, not because you're pregnant (DON'T PANIC I'M NOT), but because you somehow managed to contract latent tuberculosis (really? that still exists? did i visit a russian prison recently?) in the 3 months since your last TB test, and now you get to take a little pill called INH for 9 WHOLE months that is already going to destroy your liver, so no more alcohol for you little missy.

***public health lesson #1: you cannot transmit non-active (or latent) TB infection. only the active TB disease. which i don't have. don't panic. i didn't give you anything. hopefully. about 10% of the time, latent tb turns into active***

i digress.

Last night we made the most life-changing dish. Eatingwell.com - i officially love you.

Winter Squash Risotto. Risotto's a pain cause it makes your arm about fall off from stirring - but if you drink enough of the wine while cooking it’s not so bad :) and this dish I completely worth it. Make sure the squash is cut up small –no need to cook it before hand. It’ll melt in your mouth by the end. I am in love with this dish. To make it even more fall themed (as if it needed to be) we had it with salad that had apple pieces in it, and a vinaigrette with tahini, apple cider vinegar, apple cider, dijon mustard and a little bit of soy sauce and thyme and chopped apple pieces. Oh, and some freshly baked bread. I’ll put that up later.

Ingrediments:

5 cups vegetable broth (yay for making your own!)

2 tablespoons extra-virgin olive oil

3 medium shallots, thinly sliced

3 cups butternut, chopped, peeled, hubbard, red kuri or kabocha squash (1/2-inch pieces)

2 cups shiitake mushroom caps, thinly sliced (or baby bellas)

1/2 teaspoon dried thyme – or more if fresh

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 cup arborio rice

1/2 cup dry white wine, or dry vermouth

1/2 cup finely grated Parmigiano-Reggiano cheese

prep:

Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.

Meanwhile, heat oil in a large saucepan over medium heat. Add shallots; cook, stirring, until fragrant, about 1 minute. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, pepper and saffron (if using); cook for 30 seconds. Add rice; stir until translucent, about 1 minute. Add wine (or vermouth) and cook, stirring, until almost absorbed by the rice, about 1 minute.

Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. (You may have some broth left.) Towards the end, stir in a bit more wine.Remove from the heat and stir in cheese.

http://www.eatingwell.com/recipes/winter_squash_risotto.html