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
1tsp rosemary
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
fresh radishes
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.
There is one problem with this popcorn , I can’t stop eating it. I tried. It is super easy to make and makes the whole house smell like a baker’s dreamland. Try it, you’ll like it too. Gingerbread Caramel Popcorn 7cups popped popcorn 1/4cup brown sugar 1/4 cup butter, cubed 3tbl honey 3tbl molasses 1/2tsp…
Charming little Farm shines in the heart of Bucks County, PA – Cutalossa Sheep Farm. On one ordinary Sunday morning…. Have a great day. My Day at Lavender Farm How to Store your Camera How I took This Photo – Biscotti Photo Shoot
My second batch of soft pretzels turned out to be way better than the first one.WHY? I dipped them in water-baking soda solution before baking. Who knew the difference between doing so and not doing it at all would be so ridiculously tasteful. I’m really impressed by these savory delights. Really tasty and fluffy soft…
I love Pancakes my mom makes, she uses yeast to make them, they are fluffy and utterly delicious. I will share that recipe with you too, but today I decided to make more traditional North American pancakes with an apple twist. Recipe is adapted from Smitten, I made few changes and additions to the…
This will be (almost) the last cookie centerpiece I will share with you this year. I really feel like I overdid it with centerpieces this year, can’t help it, I really enjoy making them. For the rest of the week I have few new recipes prepared. So we’ll give decorated cookies a break ..for day…
Hi folks, I pretty sure I have mentioned it once or twice, maybe even more than that – I love gingerbread houses and centerpieces. Few years ago I started a tradition of making a Halloween House. This year I picked, I suppose an unusual inspiration from a popular TV series The Addams Family….