My apologies for the lack of posts this last month. Life kind of caught up to me, and I found myself not having a lot of computer time these last few weeks. I hope everyone is recovering from their Turkey Day food comas. Thanksgiving has always been my favorite holiday and I enter serious sad mode once the day has past. Luckily, I have Black Friday sales to distract me 🙂
Earlier this month we celebrated Char’s first birthday. It was such a fun filled weekend, with her favorite foods and tons of laughter. She really is the happiest baby on the block lately, which makes us very happy parents! I included some birthday snap shots as well!
Below is a great Sausage pasta dish we made a few weeks ago, when I was on my crazy butternut squash kick. If you have any of these leftover ingredients in the house, post turkey day, it is an easy time to incorporate them together into a pasta dish of some sort. Also I added another photo below of one of the best pizzas we have made yet! It was made out of the leftover pumpkin we had weeks ago. Honestly, there were a lot of steps involved making this, so I figured we’d start w/ a pic for a little pizza inspiration for everyone….
Squash & Sausage Pasta: Serves 4
Total cooking time ~1 hr., active ~25 mins
- 1 butternut squash, chopped into ~1/4 inch cubes
- 1 lb. uncooked sweet Italian sausage
- 1 small wedge of Parmesan (about the size of two fingers, adding more if you want it extra cheesy)
- 1 medium yellow onion, finely diced
- 1 bulb fennel, very thinly sliced on a mandolin
- 1 pack thick spaghetti
- 2 cups dry white wine
- 1.5 cups chicken stock
- 1/4 cup flour
- olive oil
- 1 tsp each nutmeg & cinnamon
- 1 tbsp each salt & pepper
1) Preheat oven to 400F
2) Toss the butternut squash with 2tbsp of olive oil. Lay out on a baking sheet in a single layer, and sprinkle evenly with the nutmeg, cinnamon, salt, & pepper. Put in the oven, roast until soft, ~45 mins.
3) remove the casing from the sausage, and add insides to a deep frying pan. Cook over medium-high heat until browned, breaking it up into small chunks. Remove from pan;
4) Add 2 tbsp of olive oil, onion, and fennel to the pan. Sautee over medium-high heat until just softened, ~3 mins. Lightly sprinkle the onions & fennel with flour, allowing to brown ~1 mins;
5) Add the white wine to the pan, bring to a light simmer. Reduce the wine by 2/3, ~10mins. Taste the mixture, hopefully the “cooked wine taste” is gone.
6) As the sauce is reducing, boil your spaghetti in well-salted water, until al dente.
7) Return the sausage to the pan, also adding the the chicken stock and wedge of parmesan. Bring the mixture to a light simmer, stirring occasionally, cooking until the stock is reduced by 2/3 and the cheese is melted, ~10 mins. Taste the mixture, adding salt & pepper as necessary.
8) Add the spaghetti to the sauce, cooking all together for ~2 mins.
9) Remove from heat. Add the butternut squash pieces, and combine. Et voila!