Cooking with Cameo

As you all know, times are tough so I've had to take on a few sponsorships.* For my first, I'd like to feature "Al Dente Pasta". The good people of Al Dente Pasta were kind enough to donate a few different kinds of their delicious pasta for me to try out some recipes.















I've whipped up a delicious and simple (but not quick!) dinner using their all natural pappardelle, which are broad fettuccine noodles in case you are wondering. This is a great light dish that's good for a cool autumn evening. The sweetness of the squash balances nicely with the roasted garlicky goodness and you can customize it to your liking by adding the toppings or mix-ins of your choice. This is also a great recipe when you've got a lot going on because you'll have about 45 minutes to an hour between initial prep and final prep to catch a couple of woolly mice, take nap in a sunny window or snuggle up with a blanket.

Butternut Pappardelle with Roasted Garlic
serves 2-3

Ingredients:
1 medium-sized butternut squash
1 small head of garlic
1-2 tbs of olive oil
6 oz of Al Dente Pappardelle (half a package)
salt
pepper
nutmeg

optional:
lemon slice
fresh basil
grated, aged cheeses (e.g. parmesan, pecorino romano)

Preheat the oven to 400 degrees. If your oven runs hot, go with 375 but you may need 15 minutes more roasting time.

Peel, seed and cube the butternut squash into 1 inch pieces- no need to be exact though (if you are a cat, make your human do this). Put the butternut squash into a 9x13 pan or baking sheet lined with parchment paper. Sprinkle with salt, pepper, nutmeg (all to taste). You can drizzle with olive oil if you like. Loosely cover with aluminum foil.

Slice the top of the garlic head off to expose most of the cloves and wrap it tightly in aluminum foil. You can drizzle a teaspoon of olive oil into the exposed cloves if you like.

Place the squash on the middle rack of your oven and the garlic on the top rack (in case it leaks it'll drip on the foil of the squash below). Cook both for about a hour. If you like your squash al dente, you can leave the foil off or remove it up to 30 minutes before its done cooking. The longer you leave it uncovered, the less "squishy" the pieces will be. Get a medium to large pot of water boiling on the stove during the last 15 minutes or so of cooking.

After an hour, check the squash and make sure it's done. Take it out and cover (or leave covered). Take the garlic out and open the foil (careful, it's very hot!). After it's cooled for a few minutes, squish out the garlic into a small bowl. Add 1 tbs of olive oil and (optionally) a squeeze of lemon. Whisk the garlic with a fork or whisk, until uniform.

Put your dry pasta into your boiling water for three minutes. When done, drain the water from the pasta in a colander. Put the pasta back in the pot but NOT back on the stove! Add the roasted garlic mixture and toss. Then add the cooked squash and toss. Garnish with fresh chopped basil and your favorite aged cheeses.

You're done! Bon appétit!














*none of the views expressed on this blog are specifically condoned nor denied by Al Dente Pasta