Subj : Butternut Squash Faves 10
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From : Dave Drum
Date : Sat Nov 23 2024 07:43 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pasta w/Butternut Squash, Kale & Brown Butter
Categories: Squash, Pasta, Greens, Chilies, Citrus
     Yield: 4 servings

          Salt
     1 tb Neutral oil
 1 1/2 lb Butternut; peeled if desired
          - halved, seeded, sliced
          - 1/4" thick across
     1 lb Whole-wheat spaghetti or
          - linguine
     1 bn Tuscan kale; ribs removed,
          - leaves torn or coarse
          - chopped
     6 tb Unsalted butter; sliced
 1 1/4 ts Garam masala
   1/2 ts Red-pepper flakes; more as
          - needed
     1 ts Fine grated lemon zest
          +=PLUD=+
     2 tb Juice; plus more juice as
          - needed
          Grated Parmesan; to serve

 Bring a large pot of salted water to a boil. Meanwhile,
 in a large Dutch oven or skillet, heat half the oil over
 medium-high. Add half the squash in a single layer,
 season with salt and cook, undisturbed, until browned
 underneath, 3 to 5 minutes. Scoot the squash to the side
 of the pot, piling it up as needed to make room, then
 add the remaining oil. Arrange the remaining squash in a
 single layer, season with salt and cook until browned, 3
 to 5 minutes. (If there’s not enough room for the second
 batch, remove the browned squash to a plate while you
 cook the rest.)

 When the water comes to a boil, add the pasta and cook
 according to package directions until al dente. During
 the last 3 minutes of the cooking, add the kale. Reserve
 1 cup of the pasta water, then drain the pasta.

 When all the squash is browned, return all the squash to
 the pot, if you set any aside while cooking the second
 batch. Reduce the heat to medium-low, add the butter and
 stir with the squash until the butter is golden, nutty
 smelling and foaming, 1 to 4 minutes. (If you’re using a
 dark pot, it can be hard to tell if the butter’s
 browned, so spoon some of the butter on the squash to
 see if the butter’s speckled brown.) Turn off the heat,
 add the garam masala and red-pepper flakes, and stir
 until fragrant, about 1 minute. Add 1 tablespoon of cold
 water (or an ice cube) and toss gently to stop the
 cooking, then set aside until the pasta is ready.

 Add the pasta and 1/2 cup pasta water to the squash
 mixture. Set over low heat and toss gently until the
 pasta is glossed with sauce. (Some squash pieces might
 break apart, which can be a good thing: better
 disbursement through the pasta.) If the pasta looks dry,
 add more pasta water as needed. Remove from heat and
 stir in the lemon zest and juice. Season to taste with
 more lemon juice, red-pepper flakes and salt. Top
 servings with grated Parmesan.

 By: Ali Slagle

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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