sign-up to receive posts direct to your inbox, Pasta with Butternut Squash and Sauteed Leeks, "All happiness depends on a leisurely breakfast." I was first introduced to the heavenly butternut squash and sauteed leeks combo when making homemade pizzas at Saltbox Farm (add pancetta to elevate to an even higher cloud). Serve with plenty of grated parmesan and freshly ground black pepper. Your email address will not be published. Heat 1 tbsp coconut oil (or butter) in a fry pan and gently sweat the leeks until soft and translucent. When you add the leeks, you can also throw in a pat or two of butter if you want to. … Required fields are marked *. I loved the combo so much that for this pasta dish, I made a pasta sauce with san marzano tomatoes, a touch of cream, then added the sauteed leeks and butternut squash. Meanwhile, boil a large pot of water, and once boiling cook your chosen pasta according to the packet instructions. The flavours here are lovely and very complimentary. This is me trying to remind myself: autumn is not so bad! Put aside. Healthy, beautiful food, and recipes, August 16, 2015 by Alexis Leave a Comment. As such the butternut squash can be replaced with pumpkin, and other things can be added like olives or pancetta. Meanwhile, heat oil in a large skillet over medium heat. I am not a cold-weather person, and so autumn to me, unlike many others who seem to love it, simply signifies the impending doom of winter being just around the corner – especially in London, when you blink and suddenly gloves, boots and coats are required to step outside the flat! Remove the skin and seeds from the butternut squash, and dice the flesh into around 1-2cm pieces. The squash takes some time to cook, so you can do this earlier in the day or even the day before. Alexis Andrés Avila has been cooking since a boy, learning the joy of cooking from his chef mother, foodie father, and his multiculutural family and friends. Pour over the sauce and stir through the feta and the parsley – if it's a little thick add some of the cooking liquid. The beauty of pasta is that there are so many things you can use to accompany it, and often times you will find inspiration from ingredients you already have at home – things like, mushrooms, tomatoes, various cheeses, anchovies, olives, pumpkin, green beans, tuna etc. Add the pasta, garlic scapes, zucchini, spices, and lemon zest. In regards to the mushrooms, any fresh, commonly available variety (such as Brown of Chestnut) will work well. This blog is full of easy to follow recipes, honest food reviews and cooking tips. Once pasta is cooked drain and reserve a little of the cooking liquid. Here I share my love of creating and consuming food, as well as bits and pieces from my travels…, Autumn Pasta with Leek, Mushrooms & Butternut Squash, (spirals, or penne work well, but also tagliatelle as I've used here). Yum! Required fields are marked *, Hi visitor! My name is Steph (Babette is my middle name) and I’m a 29 year old Melbourne-born Australian. Pasta, one of my great loves, is something I learnt to cook very early on. Save my name, email, and website in this browser for the next time I comment. 2 Tbsp extra virigin olive oil divided 1 large spaghetti squash about 2 1/2 lbs 8 oz mixed mushrooms oyster, cremini, shiitake, sliced into 1 inch pieces 2 Tbsp unsalted butter 2 large leeks white and pale green parts … squash, the lemon zest and juice, the cream, the stock, the mustard and bring to boil. In a large bowl, mix the squash, leeks, herb, salt, pepper, olive oil and pecans (if your are using … Heat the olive oil in a large, deep skillet or saucepan over medium heat. Stir and cook for 3 to 5 minutes, or until the leeks are somewhat softened. You may need more time based on the size of your squash. Latin food, Greek food, Italian food. butternut squash and sauteed leeks make a great combo over pasta, once you soften the butternut squash throw it in a pan with your sauteed leeks, then add your san marzano tomatoes and touch of cream, Made a delicious pasta sauce w tomatoes, a touch of cream, sautéed leeks and butternut squash, Filed Under: Italian Food, Pasta, Recipes, Saltbox farm, Sauce Tagged With: a day in the bite, butternut squash, leeks, pasta sauce, saltbox farm, Your email address will not be published. Scoop the flesh out of your squash into a blender. John Gunther, « Grilled Eggplant and Smoked Mozzarella Melts. Saute chopped pancetta until fat is rendered and it starts to brown. Heat the oven to 180°C. I might have to make this one a weekly staple. Use the same pan to fry off the mushrooms with the chilli (if using) in coconut oil. Roast the leek and squash for 30-40 minutes at 400 until very tender and brown in places. pancetta optional) saute leeks until translucent add tomatoes and cream add squash then simmer until all the flavors blend Tangy Mustard Marinade for Fish, Chicken, and Pork Chops, Italian Sausage and Kale Soup with Homemade Parmesan Garlic Croutons, 3 Awesome Ideas For Catering For A Small Crowd, 1 large can of San Marzano tomatoes whole then crush with hands, 2 cups of butternut squash peeled and cut into cubes, Parmesan or Pecorino cheese and fresh basil, boil butternut squash until tender but firm consistency (or but butternut squash in bowl in microwave about 2-5 minutes), heat pan medium heat with olive oil and add leeks (add pancetta optional), add squash then simmer until all the flavors blend, ladle sauce over pasta and garnish with cheese and torn basil leaves. Your email address will not be published. Add the chopped leeks (and minced garlic if substituting for the garlic scapes). etc. And hence, here is one of these very inventions, borne simply out of what I had at home on an autumn night in London. Place leek and squash on a cookie sheet, drizzle with olive oil and season with salt and pepper. Reserve 1/2 cup of pasta water. In a saucepan add the mushrooms, leeks, squash, the lemon zest and juice, the cream, the stock, the mustard and bring to boil. Heat 1 tbsp coconut oil (or butter) in a fry pan and gently sweat the leeks until soft and translucent. Add sliced leeks and cook for 8 minutes. 8ozspaghetti of your choice, use brown rice pasta for gluten-free Thanks for stopping by! Tip them into a baking tray with some coconut oil and cook in the oven for around 50 minutes or until they start to brown at the edges (and are soft in the middle). Add leek and red pepper flakes; season …

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