Feel simple minded in the kitchen? Try this uncomplicated dish; it’s sure to capture the spirit of the season and leave yours unscathed.
Red Kuri Squash and Sage Cream Sauce
1 red kuri squash
1 tbsp. olive oil
Pinch of fresh ground black pepper and salt
3 c. organic cream
1 c. white wine
2 c. crumbled blue cheese
20 whole small sage leaves
Pinch of nutmeg
1 package fettuccine pasta
6 tbsp. toasted pine nuts
1. Preheat oven to 350°. Trim outside skin of the kuri squash. Seed and cut into quarter-inch strips.
2. Toss strips in olive oil, pepper, and salt. Spread strips on parchment paper and roast until golden and tender.
3. Bring cream to a simmer in sauce pan. Add wine.
4. Reduce by one third or until mixture becomes thickened and rich.
5. Lower the heat and whisk in cheese.
6. Add warm sage leaves to the sauce and season to taste with salt, pepper, and nutmeg.
7. Cook fettuccine according to package directions and dish onto plates.
8. Add sauce, 1 c. roasted squash, and 4-5 torn sage leaves to each plate of pasta. Garnish with sage and pine nuts.
Inspired? Hone your skills in one of Dupar’s upcoming cooking courses. Or stop by Pomegranate Bistro while you aerate your kitchen, 18005 Northeast 68th Street, Redmond (425-556-5972). For a schedule of classes, go to duparandcompany.com.