Archive for November 4th, 2010

No time here to make fresh pasta, but don’t you think bowties (farfale pasta) would be a good substitute for kerchief pasta? That was my selection, and this looked and tasted great. I added a little leftover cut-up chicken, but that was my preference. I think this dish would stand on its own perfectly without any other additions. Another perfect autumn dish.

Kerchief pasta with caramelized squash and fresh herbs (from Williams-Sonoma with some nondairy modifications)

6 tablespoons margarine

1 butternut squash, peeled, seeded, & cut into 1″ dice

2 tablespoons sugar

1/2 cup chicken or vegetable broth

salt and freshly ground pepper, to taste

3 tablespoons finely diced shallots

1/8 teaspoon freshly grated nutmeg

1 tablespoon minced fresh sage

1 teaspoon fresh lemon juice

2 tablespoons minced fresh flat-leaf parsley

1 pound bowties

1 ounce grated soy parmesan

In a braiser over medium-high heat, melt 3 tablespoons margarine. 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 – 3 minutes. Uncover and continue cooking, stirring occasionally, until the liquid evaporates and the squash is dark brown and glazed, 2 – 3 minutes more. Transfer the squash mixture to a bowl.

In the same pan over medium-high heat, melt the remaining 3 tablespoons margarine 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 til al dente. 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 the soy parmesan. Serve immediately. Makes 4 – 6 servings.

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