Because It's Fall: Pasta with Caramelized Squash and Fresh Herbs

Mmm, mmm, mmm. I planted sage specifically for this recipe, and I have seriously been waiting ALL YEAR to make this again. This is from last fall's Williams Sonoma catalog. Also I don't believe in making my own pasta, so I just use good quality bowtie pasta. And, seriously, make the whole box, because it is even better leftover.

Ingredients:
9 Tbs. unsalted butter
1 kabocha or butternut squash, 2 1/2 to 3 lb., peeled, seeded and cut into 1-inch dice
2 Tbs. sugar
1/2 cup chicken or vegetable broth
Salt and freshly ground pepper, to taste
3 Tbs. finely diced shallots
1/8 tsp. freshly grated nutmeg
1 Tbs. minced fresh sage
1 tsp. fresh lemon juice
2 Tbs. minced fresh flat-leaf parsley
1 lb. fresh pasta sheets, cut into 2-inch squares (see related recipe at left)
1 oz. Parmigiano-Reggiano cheese, grated

Directions:
In a braiser over medium-high heat, melt 3 Tbs. of the butter. Add the squash in a single layer and cook, without stirring, until browned underneath, about 6 minutes. Stir the squash and cook until browned on all sides, about 4 minutes more. Add the sugar, broth, salt and pepper, cover and cook until the squash is tender, 2 to 3 minutes. Uncover and continue cooking, stirring occasionally, until the liquid evaporates and the squash is dark brown and glazed, 2 to 3 minutes more. Transfer the squash mixture to a bowl.

In the same pan over medium-high heat, melt the remaining 6 Tbs. butter until light brown spots appear, about 2 minutes. Add the shallots, nutmeg and sage and cook, stirring constantly, until the shallots begin to soften, about 1 minute. Remove the pan from the heat and stir in the lemon juice and parsley. Season with salt and pepper, then stir in the squash.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 3 minutes. Drain, reserving 1/2 cup of the cooking water. Add the pasta and the reserved cooking water to the squash mixture and toss to combine. Transfer the pasta to a warmed large, shallow bowl and sprinkle with some of the cheese. Serve immediately and pass the remaining cheese alongside. Serves 4 to 6.

Tom Ka Gai (Chicken and Coconut Soup)

So flavorful and good. You can use less fancy ingredients, and it's still great (ie. lemon grass paste, regular green chili peppers, traditional mushrooms).

Serves 6 as an appetizer

2 c. chicken stock

2 stalks lemon grass, roughly chopped

2 chicken breasts cut into small chunks

2 T. fish sauce

2 cans coconut milk

chili oil to taste or 2 Thai chilies

1 tsp fresh ginger root, grated

1/4 c. straw mushrooms

3 green onions, bias sliced

juice of 1 lime

1 T. cilantro, chopped

Thai basil leaves for garnish (optional)

In a large pot combine stock, lemon grass and chicken, bring to a boil then reduce heat and simmer for 5-10 minutes.

Add fish sauce, coconut milk, chili oil, mushrooms, green onions, lime juice and cilantro. Simmer not boil for about 10 minutes. Serve with garnish of basil.

Bekah's Coffee Cake

This is ALWAYS a hit. Anna and I have been making it for years. This post is especially for the Cokajebes. Also, it never hurts to double this recipe.

1 1/2 c. flour

1 c. sugar

2 1/2 t. baking powder

1/3 c. shortening

1/4 t. salt

Mix above ingredients together in the evening (will be lumpy). In the morning add:

1/2 c. milk

1 beaten egg

Put in greased square pan. Then mix: 1/4 c. butter, 1/2 c. sugar, 1/2 t. cinnamon. Sprinkle (or glop) over the top of other ingredients. Bake at 350 for 30-35 minutes (center will fall). Mmmmm!