Week 4 of Twelve Weeks of Winter Squash comin’ at ya! Time freaking flies, friends.
I have exactly two weeks of class left + one week of exams, which means….I’m DONE (for the holidays) in three weeks. Haleluja!
This also means that I’m making giant pots of food on Sundays and eating that food for the rest of the week.
*this girl* needs to study!….and a tall glass of bourbon, but that’s neither here nor there.
I’m still making quality food like this pasta though! It’s an easy linguine, has a fabulously flavourful butternut squash sauce, mixed in with walnuts, kale, and parmesan, and is topped with garlicky portobello mushrooms.
Hope you enjoy! xo
- 1 box linguine (13.25 ounces weight)
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 bunch kale
- 1 1/2 cups butternut squash puree (recipe below)
- 2 portobello mushroom caps
- 4 ounces cream cheese
- 1/4 cup milk
- 1/4 tsp ground nutmeg
- 1/4 tsp fine sea salt
- fresh ground pepper, to taste
- 1 cup broken walnut pieces
- 1/2 cup Parmesan cheese, grated
- 2 Tbs fresh sage, chopped (optional)
- In a large pot, bring 4 quarts of water to a boil. Add the linguine and cook, stirring occasionally, for 9 minutes. Drain and set aside.
- Roughly chop the kale into bite sized pieces. Slice your portobello caps into thick slices. Heat the olive oil over medium heat in the same pot as the linguine was boiled. Add the garlic and portobello slices. Saute for about 5 minutes until the portobellos start to get tender. Add in kale and let it cook down for another 5 minutes or so - you want the kale tender as well. Once finished, remove the mushrooms and kale from the pot and set aside.
- Next, reduce the heat to medium low and combine the butternut squash puree, cream cheese, milk, nutmeg, salt and pepper in a pot (you can keep re-using the same one!). Whisk to combine.
- To the sauce add the cooked linguine, walnuts, sage, and Parmesan cheese. Stir to combine everything. Then fold in the cooked kale, portobellos, and garlic. Add salt and pepper to taste, if needed.
- Once everything is heated and combined, serve and garnish with a little bit more Parmesan and chopped fresh sage.
Recipe adapted from In Sock Monkey Slippers
- 1 whole Butternut squash
- Heat your oven to 400ºF.
- Split a butternut squash in half and spoon out the seeds. Stab each half a few times with a fork.
- Place the two halves cut side up in a baking dish and roast for about an hour or until very soft inside. Remove from the oven and let cool.
- Scrape up all the flesh inside the squash, leaving only an empty shell or rind behind and place into a food processor or big bowl. If there is a lot of thick flesh that is too hard to be scraped up, then the squash needs to roast longer.
- Using a food processor or an immersion blender puree until smooth. Refrigerate immediately; this will last for a few days in the fridge or a couple months in the freezer, well-sealed. When you take it out to use it you will probably notice some water separation. Make sure to drain this water away before using it in a recipe.