Gourmet Unbound is a group of bloggers saddened at the demise of the magazine who have banded together to keep the spirit of Gourmet alive. You can read about the project here but basically you choose a recipe from any year of Gourmet magazine for the month ahead, make it and post it by the first of that month and the Gourmet Unbound team will post a recap of those who participated.
To celebrate my 10 years being in Canada (nearly), I chose a recipe from the January 2000 Gourmet:
(In the recipe it states: “For a savory addition, toss a little sautéed pancetta or bacon into this pasta.” Since I was making this for vegetarians, I stuck to the original)
Yield: Serves 4
Active Time: 25 min
Total Time: 35 min
2 tablespoons olive oil
1-pound butternut squash, peeled and cut into 2-inch pieces (I used a combo of sweet potato and squash)
3/4 cup water
1 teaspoon chopped fresh sage
1 pound gemelli or penne rigate pasta (I used rotini since that’s what we had)
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated parmesan plus additional for sprinkling (I used 1/2 cup Emmental also)
2 tablespoons unsalted butter (optional)
Cook onion in oil in a large nonstick skillet over moderately high heat, stirring occasionally, until golden.
Finely chop squash pieces in a food processor (ok, embarrassing confession here – I ALWAYS forget about using the food processor when I have masses of veggies to chop. This was a revelation to me. Sigh. I guess you CAN teach an old dog new tricks, right?) and add to onion with water and salt to taste.
Simmer, covered, stirring occasionally, 15 minutes, or until squash is tender. Add sage and simmer 1 minute more.
Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking liquid in a cup and drain pasta. Return pasta to pot and add squash mixture, parsley, the cheese, butter, and plenty of freshly ground black pepper (I actually added the cheeses to the squash mixture before I added in the pasta), stirring until butter is melted. (Sigh – I forgot the parsley…).
This was a nice light pasta dish that tasted a lot richer than it was – always a good thing! I wish I had not forgotten the parsley – next time, maybe! In any case, I will be adding this to my repertoire of fall/winter pasta dishes. Bon appétit!