Tuesday, February 13, 2007

I stopped shoving food in my face just long enough to write this blog post

Behold, naysayers!

I had a fantastic dinner tonight. I’m busy as all get out, and although I finished my latest knitting project (again: behold, KNITTING naysayers! I have completed something. Soon it will be blocked and in action, keeping me warm.) I have a shitload of homework to do. Like both Chef Yum Yum and ER, I eat every day. Sadly, I don’t knit every day, and those there are the two primary topics on my blog. That and … NOTHING.

This pasta is amazing. It’s nutritious and comforting. It’ll keep you warm. Especially when combined with red wine… And the seasoning is very simple, with satisfying results. It requires dirtying many pans, but it’s worth keeping those veggies separate from one another so things don’t get soggy. Also, if you start the squash a little bit ahead of time, each component on its own takes about the same amount of time, which is neat.

A warning, if you balk at excessive quantities of butter, this isn’t for you. Also, my blog may not be for you, either. I might not be for you.

1 butternut squash, diced
A handful of fresh sage leaves, coarsely chopped

2 small yellow onions, thinly sliced
2 cloves garlic, pressed

1lb mushrooms, sliced

1 lb linguine

a handful of grated parmesan (the nice kind)

Olive oil
butter
Kosher salt
Pepper


Squash:

Spread the diced squash evenly over a plate, cover with plastic wrap, and microwave for about 10 minutes, or until tender about halfway through each piece. Don’t overcook the squash! It will turn into baby food. Heat a generous drizzling of olive oil and about 3-4T butter in a large non-non-stick pan over medium heat. Toss the squash chunks with a small handful of kosher salt, generous crackling of pepper, and sage. Brown the squash mixture in the pan. This will take about 10 minutes – spread the squash evenly throughout the pan and leave it alone for a few minutes, turning it a couple of times.

Pasta:

Bring salted water to a boil, add linguine, and cook until al dente – about 12 minutes.

Onions:

Heat another generous helping of olive oil and a couple more tablespoons of butter in another non-non-stick pan over medium-low heat. Add the onions and the garlic and allow them to brown for about 10 minutes.

Mushrooms:

Heat olive oil and butter in yet another pan (non-stick or otherwise), add the mushrooms with some salt and pepper, and allow them to cook until soft.

Drain the pasta. Toss the vegetables together and layer them over a plate-full of pasta. Sprinkle with parmesan and savor every bite. Or cram it into your face. Either way, it’s great.

Serves 3

[edit: serves more like 6 if you eat less than I do. I eat a lot.]



Alas. Back to the school work.

2 comments:

Humingway said...

Sounds good. Was this inspired by Thomas Keller? If so, I'll totally have to make it next time I have a spare butternut squash. :)

yourfavoritebrooklynerwhoisnotneil said...

You're alive! Miss your voice, but reading you helps. And seeing you next month will help more! Maybe you can make this for D and I when you are out here? I'm only kidding. Kind of.