26 October 2015

Winter Squash Alfredo for an Autumn's Day

Creamy Winter Squash or Pumpkin Alfredo 
This time of the year when the weather has turned and turned a tad early it seems, most of us start to think of comfort foods that are heartier than the summer fare of veggie salads and light summer fare. I must say I hate to see those warm summer days and the parade of garden veggies pass on into a fading memory that won't return until three more seasons have passed, but comfort food is here to stay for awhile. 
Autumn around our place, Bella Baita
We have been putting the garden to bed, but still have a fair amount of things to eat and put up to keep us and our volunteer helpers busy.  The weather is changeable and so we change up our work from outside to in and back again as the season dictates. We so appreciate their help and its always interesting to meet new people. 
Fabrizio and David with an autumn haul form the garden. 
And so with the harvesting of quite a few winter squash I have been busy making all the usual dishes in my repertoire of squash recipes. Every season I try to add a new or few new ones on. This season I came across a video for one pot creamy squash alfredo that I liked, but naturally just had to tweak to my taste.  I seem to keep inheriting more squash from other peoples bounty of winter squash as well, (Thank you cousin Giorgio!), so this recipe helps keep the bounty of squash in check. 
Give this recipe a whirl, and maybe put your own touches in it as you see fit and enjoy a delisciously creamy pasta without any cream. 
The elements and finished pasta dish

Winter Squash Alfredo

Serves 4 ish


2 T butter
2 T olive oil, I've made it with all oil and slightly less fat in general also
1 cup diced onion, I like red onions
1 T fresh rosemary, chopped, or you can use just the rosemary
1 T fresh sage, chopped
3 cups butternut squash, (1 1/2 lb / 800g) or any other winter squash that you have
1 cup vegetable stock
Cook 15 minutes
Smash the squash with a smasher till smoothish but still with some texture
1 cups milk, or stock if you prefer, 
1 cup Parmigiano  cheese
a bit of nutmeg, grated fresh into the mixture
4oo g fettucine, (generous 5 oz) I used our home made tagliatelle, a mix of spinach and plain egg


In a large deep skillet or saucepan, heat the oil and butter and add the onion. Saute´ the onions till they soften. Add the herbs and squash and continue to saute´ for a few minutes before adding the vegetable stock and cooking for about 15 minutes till the squash is soft and cooked through.
Meanwhile start to boil salted water for your pasta.
Cook the pasta till still firm, a bit more than al dente
Smash the mixture with a potato smasher.
Add the milk or veggie stock to make a loose sauce and continue to cook the sauce till it reduces to your desired creaminess. You can use more or less to get the sauce as you like it.
Stir in the parmesan and season with salt and pepper.
When the  pasta is cooked, drain and mix into the sauce.
Adjust season and serve. 

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