I hate it when people start listening to Christmas music too early. In our house we have a hard and fast rule that no one can listen to Christmas music before July 25th. Otherwise, it’s just weird.
I started listening to Christmas music this week even though the weather has been so nice that I’m top dressing and seeding my lawn as well as driving around with my windows down. So yes, that person at the stop light listening to Christmas music with their windows down is me.
But rewind to Halloween. Here are some of my favorite Halloween delights. Deviled egg eyeballs. Also I love eggs as a rule.
Rubber gloves full of water frozen to make bloody hands punch.
And of course the delicious squash pasta which I have made with BLACK squid ink pasta, which I will warn you is fishy:
Fettucini with Butternut Squash
If you don’t have the time to make fresh Pappardelle as in the recipe, you can use boxed Fettucini. I actually like it best with homemade fresh fettucini. The holidays have normally been the only time when I dare to make fresh pasta. Normally with the children clinging to me like barnacles in the kitchen I just don’t feel up to delicate pasta work.
If you like buttery squash and appreciate subtle flavors, you will love this. If you don’t, you won’t. I’m crazy about it.
Note: Half an inch is very small. Way smaller than your hairstylist thinks. I buy the pre-cut butternut squash and then cut it down to half-inch cubes. If you use any larger chunks, it takes forever to cook and then the outer layers of your squash fall apart. What I’m trying to say is follow the recipe. Half-inch cubes means half-inch cubes.
- 12 ounces pappardelle or fettuccine pasta
- 1/2 cup (1 stick) butter, divided
- 3 cups 1/2-inch cubes butternut squash (from 1-pound squash)
- 5 ounces fresh shiitake mushrooms, stemmed, caps sliced
- 2 to 3 tablespoons chopped fresh sage
- 1 5- to 6-ounce package baby spinach
- 3/4 cup grated Parmesan cheese, (or Parmesan and Romano) divided
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, melt 1/4 cup butter in large skillet over medium-high heat. Add squash and cook until almost tender, stirring often, about 6 minutes. Add mushrooms, sage, and remaining 1/4 cup butter; sauté until mushrooms are soft and squash is tender, about 8 minutes. Add spinach; stir until wilted, about 2 minutes. Stir in 1/2 cup cheese. Season with salt and pepper. Add pasta to sauce in skillet. Toss to coat, adding pasta cooking liquid by 1/4 cupfuls if dry. Sprinkle with 1/4 cup cheese.