Archive for October 28th, 2010

October 28, 2010

Butternut Squash “Pasta” and Stuffed Squab

There’s been something appealing about trying difficult recipes lately.  Some days – well let’s be honest, a lot of days – all I want to cook is something familiar and easy (i.e., Japanese noodles and salmon).  And tonight’s recipe seemed, at first, to fit into the difficult category.  Although, as it turned out, it wasn’t hard, just slightly exotic.  And exotic can seem hard at first blush. 

The squab were beautiful and from the food heroes at d’Artagnan, so I had extra incentive to do my very best cooking to pay proper homage.  I had been kicking around the idea of making “pasta” from a butternut squash (remember it’s Week of Gourd) so I figured it’d be a good time to give that a shot, too.  This wasn’t pasta at all, just thin ribbons of butternut squash cooked for 30 seconds in boiling water, then finished in a saute pan with butter, a little grated nutmeg and some parmesan.  The result was a remarkably fast dinner (it did require some afternoon prep time) that wasn’t too low on the sophistication scale. 

Chestnut-Stuffed Squab with Butternut Squash “Pasta”

2  squab, each about a pound, necks and wings removed

Zest of 1 orange

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