BUTTERNUT SQUASH

ADULT SPAGHETTI-O’S

THE ULTIMATE NOSTALGIA AND MAYBE A SLIVER OF NUTRITIONAL VALUE

Adult Spaghetti-O’s 

Recipe 

• 12 oz pasta

For Sauce:

• 2 cups butternut squash, cubed

• 2 tbsp Italian herbs chopped - I used rosemary and thyme 

• 1 shallot  - chopped 

• 3 cloves garlic - chopped

• 1 cup white wine

• 1 cup stock or water

• 2 tbsp tomato paste

• 1 can tomato puree or tomato sauce

• 1 tbsp butter

For Meatballs:

• 1/2 pound ground beef or pork 

• 1 egg yolk

• 1/2 cup Parmesan

• 1 tbsp Italian herbs

• Salt and pepper
  

To make the meatballs combine all ingredients in a small bowl then roll in to tiny little baby infant meatballs, you should get about 30. Pop those on a plate and refrigerate until we are finished making the sauce. Bring a pot of salted water to a boil for the pasta then boil until half way done or under al dente. WE DON’T WANT MUSHY ASS PASTA. For the sauce, cube 1/2 a butternut squash into 1 inch pieces, should be around 2 cups. Then chop the shallot, garlic and herbs. Heat a dutch oven or medium size pot to medium high heat. Add in squash and shallot, cook a few minutes then add the herbs, tomato paste and garlic. Once garlic is fragrant add the wine and water or stock. Cover and let simmer over medium until squash is fork tender. Then add in tomato puree or sauce. Stir to incorporate then add sauce to blender with the butter. I like mine super silky so I blend it for a solid 2 minutes. Then pour sauce back in to pan and add the meatballs in then add more salt and pepper if needed. Cook for a couple minutes, stirring gently and often. Then add pasta and about a half cup of pasta water to the mix. Keep stirring often until pasta is cooked through and ready to devour. THE END GO EAT YOUR PASTA NOW AND BE ALL NOSTALGIC ABOUT TIMES WHEN LIFE WAS SIMPLE AND THE WORLD WASN’T ENDING. K BYE.

CURRIED BUTTERNUT SQUASH AND SHRIMP DUMPLINGS

DUMPLINGS ARE ONE OF THE GREATEST FOODS EVER, SO YEAH, MAKE THIS

Curried Butternut Squash and Shrimp Dumplings 

Recipe 

• 1/2 butternut squash cubed

• 1 shallot

• 1 lime

• 1 inch ginger

• 2 cloves garlic 

• 1 tbsp soy sauce 

• 3 tbsp green curry paste

• 2 stalks green onion

• 1 handful cilantro

• 1 can coconut milk

• 8 oz water

For dumplings: 

• 20 wonton wrappers

• 1 egg beaten

Filling: 

• 12 raw shrimp 

• 1/2 inch ginger grated

• 1 stalk green onion chopped 

• 2 garlic cloves grated

• 1 tsp fish sauce 

• 1 tbsp soy sauce

• 1 tbsp sesame seeds

For the dumplings, place all ingredients (besides the wrappers and egg, obvs) into a food processor and pulse until incorporated. Then add a spoonful of the filling to each wrapper, then use your finger to trace the edges with egg, fold in half and make sure all sides are sealed then fold the two bottom corners onto each other. If you want to get reaaaallll fancy google wonton folds and try some of those babies out.  Place on parchment lined baking sheet. Continue until filling is gone. Then place in freezer while you make the broth. If you don’t want to eat all the dumplings today let them freeze solid on the baking sheet then place into a ziplock. Then bring a pot of water with a couple drops of sesame oil to a boil.

To make the broth cut the squash into 1 inch cubes then add to a dutch oven over medium heat with shallot and sauté for 2 minutes. Then add ginger, garlic, curry paste, herbs, soy sauce, lime juice water, and coconut milk. Simmer until squash is very tender. Then blend until silky smooth. I like this broth to be a little thinner so add more water if it’s looking really thick. 

Once water is boiling for the dumplings add 5 or 6 at a time, gently boil for about 2 minutes. Only make what you’re going to eat that day! Garnish with more green onion, cilantro, any peppers you have or chili oil! Whatever you’ve got! Go nuts!