tagliatelle with roasted acorn squash, garlic confit and sage butter

I like this pasta for Thanksgiving

Do you have an acorn squash and maybe a garlic bulb rattling around on your counter? Maybe from a trip to the farmers market? I did, but not anymore, I put mine in this fall flavored pasta dish, along with a few other pantry items plus sage from a pot in my garden. We loved this pasta for dinner and I baked the leftovers to serve with short ribs, delicious. We went to Carmel last week and stopped in Gilroy to buy garlic on the way home so now that I have two bowls of garlic bulbs on my counter -Now I'm looking for recipes that use garlic, maybe a little more than normal.

Ingredient and Recipe for Tagliatelle with Roasted Acorn Squash, Garlic Confit and Sage Butter

Serves 4

1 medium large acorn squash

1 bulb fresh garlic

1 cup chicken broth

2 tablespoons unsalted butter

2 tablespoons olive oil, plus extra for drizzling

1/2 cup grated Parmesan cheese, for serving

1/8 teaspoon grated nutmeg, plus extra for serving

2 dozen sage leaves, on the small side, for serving

4 bundles tagliatelle noodles

Sea salt and freshly ground black pepper

Preheat the oven to 400F

Line a baking sheet with parchment

Slice the acorn squash into quarters, remove the seeds and strings, place skin side down on the prepared baking sheet.

Drizzle the squash with olive oil, sprinkle with sea salt and cracked black pepper to taste.

Slice the top of the entire garlic bulb off, place on the parchment lined baking sheet and drizzle with olive oil.

Bake the squash and garlic until tender, about 45 minutes. Continue baking garlic bulb, if necessary until caramelized.

Meanwhile, heat the butter and olive oil in a medium size skillet until foamy and slightly browned.

Fry the sage leaves until crispy, remove to a paper towel to drain, reserve sage flavored butter/oil mixture in skillet for pasta sauce.

When the squash and garlic are cool enough to handle, peel off the skin from the squash and squeeze out the light brown caramelized garlic cloves, being careful to leave the papery skin behind.

Add the squash, garlic, chicken broth, nutmeg, browned butter/olive oil mixture from the skillet to a blender, I used my NutriBullet.

Blend until creamy and smooth, taste for seasoning, adding salt if necessary.

Cook the tagliatelle noodles according to package directions, drain-reserving a cup of hot pasta water to thin the sauce.

Heat the sauce in a large skillet on the stove, add the noodles and swirl to coat with sauce. Add pasta water to sauce as necessary.

Serve the pasta with the freshly ground Parmesan cheese, fried sage leaves and additional grated nutmeg to taste.

Comments

springtime chamomile tea cake with strawberry icing

Good grief, Easter is in the rear view mirror and we are deep into this new year. And once again it's tea time at my house. This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year. I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down. Baking with tea is both creative and fun. Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea. For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar. In addition to using lemon zest rubbed into the sugar for the cake

pear jam with saffron infused honey and cardamom

Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California. I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County. A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam. I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears. I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea! I never looked at pears in the grocery store the s

braised romano beans with heirloom tomatoes and purple leaf sweet basil

Romano beans braised in heirloom tomato sauce, shallots and garlic make an easy summer side dish -excellent served with grilled fish and potato purée. I know because that's what we had for dinner last Saturday night. I happily used purple basil from my own herb pots that are now watered with leftover shower water. We have many more months of drought ahead of us in California and apparently mask wearing when in public, no not in the car. I appreciate our farmers markets more than ever, thank you farmers for romano beans and heirloom tomatoes and also myself for the fresh purple basil. Such a treat to find fresh romano green beans at the farmers market; they hold up to a fairly long, about 20 minute braise and become tender in the tomato broth from the heirloom tomatoes. 🍅 This is one of those simple good veg recipes. Ingredients and Recipe for Romano Beans with Heirloom Tomatoes and Purple Leaf Sweet Basil Serves 2-4 1 pound fresh romano beans, washed and trimmed 2 tablespoon

Tarragon and Chives

Search This Blog