We had a fruitful year for Butternut squash, though we didn’t grow as many plants as last year we still got plenty of squash, just from several plants. We grew them on a trellis roof we made(see the picture below).
I forgot to weight how many pounds we harvested but I have a full box of healthy squash. Enough to last me till Spring. I store them in the large carton box in a dark and cool place. This way it survives winter and I can enjoy it throughout the season.
I’m especially fond of cooking with butternut squash in winter months, it is hearty and pairs up nicely with variety of other vegetables, makes for a very nice meal.
Since I’ve decided I’m going to try and make some new dishes, few weeks back I made : pasta sauce using our butternut squash and farm bought leeks.
Butternut Squash Garden
Roasted Butternut Leek Pasta with Radishes ( 10 servings)
To make the puree
1 to 1/2lb butternut squash, peeled, and diced into large chunks
2 leeks, white part only
2tbl olive oil
3/4 tsp kosher salt
1/2 tsp freshly ground pepper to season
3 garlic cloves, minced
2 leeks, white part only, washed and sliced length wise in half
1/2 cup chicken broth
To make the Sauce:
3/4 cup sour cream
1/4 cup chicken broth or water
1/4 cup shredded cheese, I used parmesan
salt pepper to season
pasta, any kind you like or have on hand will work
Preheat oven to 400F
Spray a large baking sheet or other baking dish with a non stick spray, set aside.
In a small bowl whisk together, oil, salt, rosemary, garlic, add fresh pepper.
Combine prepared leeks and butternut squash with a marinade.
Spread vegetables onto a prepared sheet, in one layer.
Roast for 25 minutes.
Add 1/2 cup chicken broth to the vegetables , gently stir and roast for additional 15 minutes, until very soft.
Remove vegetables from the oven, process vegetables in the food processor until smooth, add sour cream and chicken broth and process again until smooth.
Transfer puree to a sauce pan, taste, season with salt and pepper, add sour cream and stir well. Add cheese and cook until cheese melts. Keep warm.
Cook pasta as directed.
Add sauce to cooked pasta, pour sauce on top of bare pasta.
The warmth and beauty of the Spring has finally arrived. To celebrate I made a beautiful speckled Easter Gingerbread House. I’ve been dreaming of Spring for months and finally it’s here. It’s a been a long winter and I’m really looking forward to some change of scenery. Bright greens, yellow daffodils, birds chirping in the…
I’ve always loved oats, straight from the box mixed with yogurt and fresh fruit, cooked with milk into a cream of oats. The fact is I try to add oats to pretty much everything I cook and bake. I stopped buying other cereal about 1.5 years ago because of all the added sugar it has….
With one more day left in 2010 I finished my last batch of cookies, and I can assure you I will remember these cookies. It took 3 batches to get them right. I made delicious chocolate cookies, and as usual I was feeling extra generous so instead of all purpose flour I used pastry…
I decided to start Christmas early this year(most years I do this last week before Christmas Eve), I decorated house with few Christmas decorations over the weekend, just some small trees, candles and NO you can’t see my house from the universe, we don’t even own any Christmas lights anymore (I’m so impatient with…
In the heat of the Summer jello is a perfect snack to cool you off. I made these fun Finding Dory jello cups to celebrate the new movie that came out. I hope you like them. AQUARIUM JELLO CUPS RECIPE – STEP BY STEP VIDEO TUTORIAL Jello Cups – 4 servings 2 Jello Packets…