Brown Butter Butternut Squash Pasta

Brown Butter Butternut Squash Pasta

Whether you’re looking for a perfect dinner for your cozy night in or looking to impress that hot date, this is THE pasta. It’s warm and cozy and filling, but not heavy. If you want to make it vegetarian you can totally skip the sausage. There’s plenty of squash in there to fill you up!

Love an easy pasta recipe? Try out some of these appetizers ideas!

 

INGREDIENTS:
1 large butternut squash, peeled, halved and seeds removed
1/2 medium red onion
3 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 lb. bucatini
1 lb. sausage, casings removed
1/2 c. (1 stick) butter
2 cloves garlic, minced
1 tbsp. freshly chopped sage
2 tsp. freshly chopped thyme
1/4 c. shaved Parmesan

 

DIRECTIONS:

  1. Preheat oven to 425°. Cut squash into 1/2 “ cubes. In a large bowl toss squash, red onion, and 2 tablespoons oil together. Divide between two large baking sheets and season with salt and pepper. Roast until fork tender and golden, 30 minutes, tossing halfway through.
  2. In a large pot of boiling salted water, cook pasta according to package directions. Reserve ½ cup of pasta water, then drain.
  3. In a large skillet over medium heat, heat remaining 1 tablespoon oil. Add sausage and cook, breaking meat up finely with a  wooden spoon, until golden and crisp, about 10 minutes. Remove from skillet and place on a plate to keep warm.
  4. Return skillet to heat and add butter. Cook butter until foamy, then reduce heat to medium-low and continue to stir until butter starts to smell nutty and turns a deep golden, about 4 minutes. Add garlic, sage, and thyme and cook until fragrant, 1 minute, then remove pan from heat.
  5. Add bucatini, sausage, squash, and ¼ cup reserved pasta water to skillet and toss to combine. Add more pasta water to help sauce come together as necessary.
  6. Top with shaved Parmesan before serving.

 

Brown Butter Butternut Squash Pasta
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Pancit Palabok (Philippine Style Noodles in a Prawn Gravy)

Pancit Palabok (Philippine Style Noodles in a Prawn Gravy)

This dish too was caused my desperation to own Pancit Palabok. Now, within the Philippines you’ll get this noodle dish nearly anyplace. It’s additionally extremely popular for birthdays. However in my desperation this weekend to own this dish.

 I had to form it from scratch. Pancit Palabok or Pancit Luglug (they are just about a similar dish except Palabok uses a thicker noodle) is seasoned with prawn gravy thickened with corn flour or flour and poured over rice noodles (bihon). What i like most concerning this dish ar the toppings – it’s a matter of private alternative however the foremost common toppings embody prawns, pork, hard-boiled eggs, smoke-cured fish, bean curd and my personal favorite, crushed pork crakcling (chicharon)!

 

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Click  Pancit Palabok (Philippine Style Noodles in a Prawn Gravy) recipes!!!

 

INGREDIENTS

500 grams rice noodles (bihon)
30 ml (2 tablespoons) cooking oil
10 grams dried prawns
5 cloves garlic, crushed
4 tablespoons flour
1 teaspoon achuete powder
600 ml shrimp stock (see recipe below)
30 ml (2 tablespoons) fish sauce (plus more to taste)
salt and pepper
Toppings: grilled squid, prawns, pork belly, smoked fish (tinapa), crushed pork crackling (chicharon), spring onions, hard boiled egg (quartered)

INSTRUCTIONS

1. To make the prawn stock, peel the prawns and place the peels (including the prawn heads) them in a pot and cover with around 600 ml of water. Bring to a boil and then turn the heat down to a simmer. Make sure to press the peels as the stock is simmering to extract as much flavour as you can. Continue to simmer for around 30 minutes and set aside. The peeled prawns can be used for the toppings.
2. Heat the cooking oil and saute the dried prawns and garlic until fragrant, around 2 minutes. Next, add the flour and the achuete powder.
3. Add the prawn stock, a little at a time as if making a roux and mixing well after each addition. The sauce should now be thick (like a custard or a thick bechamel). If you prefer to make it thinner, add some water to dilute. Add the fish sauce and some salt and pepper to taste.
4. For the toppings – this should be done to taste. Marinate the squid, prawns and pork belly in equal quantities of soy sauce and fish sauce for around 30 minutes then grill or pan fry.
5. Fill another pot with water and bring to a boil. Add the bihon noodles and cook for around a minute until tender. Strain then place in a bowl Top with the prawn gravy, and the toppings (see above).

 

Pancit Palabok (Philippine Style Noodles in a Prawn Gravy)
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Pancit Palabok (Philippine Style Noodles in a Prawn Gravy)
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7 Round-Up of Best Italian Pasta Recipes!!!

7 Round-Up of Best Italian Pasta Recipes!!!

Italy is one of the most popular countries in the world with its best place and kind people, and not only that, Italy is a home of the bests and talented chefs in the world so no wonder Italy is famous with its Amazing Cuisines.

Travelers around the world dropped by in Italy just to dig and dive –in for an Italian Cuisine.

Check out in our link: Tips for Train Travel in Italy! https://www.savvynana.com/tips-for-train-travel-in-italy-2/

Check out Naples, Italy – 5 Things You Can Do In a Day: http://www.savvynana.com/naples-italy-5-things-can-day/

Check out 5 Things to Do in Messina: http://www.savvynana.com/this-of-things-to-do-in-messina/

And Check out A Day Trip to Siena – What Not To Miss: http://www.savvynana.com/day-trip-siena/

Now here are 7 Round-Up of Best Italian Pasta Recipes you should try when you get to Italy; credits to the owner of these images and sites.

 

Orecchiette with Mini Chicken Meatballs

This Italian pasta recipe is the best I ever tasted if pasta and meatball cooked to perfection? SUPERB!!!

You can check the recipe here:

https://www.epicurious.com/recipes/food/views/orecchiette-with-mini-chicken-meatballs-376624

 

Classic Italian Lasagna

I remember my Grandparents cooking this classic Italian lasagna taste, it’s an earthly heaven!

You can check the recipe here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/classic-italian-lasagna-recipe-1941225

 

Pasta With Winter Squash and Tomatoes

Not just it’s mouthwatering and smells heavenly, this also a healthy and dietary dish that will satisfy your cravings without mead involve.

You can check the recipe here: http://www.cookingchanneltv.com/recipes/mark-bittman/pasta-with-winter-squash-and-tomatoes-1960869

 

Shrimp Scampi With Linguini

This is one of my favorite Italian dishes, I would really love to make this dish every single day! You too can make it.

You can check the recipe here: http://www.foodnetwork.com/recipes/tyler-florence/shrimp-scampi-with-linguini-recipe-1942429

Baked Penne with Roasted Vegetables

We all love baked food, with roasted vegetables and cooked into perfection pasta? What more I can say!!!!

You can check the recipe here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-penne-with-roasted-vegetables-recipe-1916906

 

Pasta with Beans and Mussels

Pasta, beans and mussels? The smell oh my! THE TASTE? OMG!

You can check the recipe here: https://cooking.nytimes.com/recipes/1012765-pasta-with-beans-and-mussels

 

Roasted Vegetable and Sausage Lasagna

This Italian Pasta has a unique texture, the taste is awesome and it’s a drug when the seasoning is spot on! Addictive!

You can check the recipe here: http://www.foodnetwork.com/recipes/roasted-vegetable-and-sausage-lasagna-3280053

 

7 Round-Up of Best Italian Pasta Recipes!!!
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7 Round-Up of Best Italian Pasta Recipes!!!
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Steak & Pasta

Steak & Pasta

I think by now everyone knows that we host a barbecue just about every Sunday night.  Sometimes deciding what to grill can be a problem and when we can’t decide what to grill we always go with steaks.  It’s easy and most folks like steak, specially a good rib eye.  My husband always makes an extra steak or two, just in case.  This means we sometimes have left over steak, this can be a problem.  I refuse to toss left over steaks, specially now that rib eye prices have gotten so expensive.  But re-heated steak is nasty.  So I find myself looking for ways to use left over rib eyes without them turning into dried leather.  For the most part I turn it into some sort of stir fry.

Steak & PastaThis week I decided to make something with pasta.  My son and daughter-in-law had given me a new Philips Pasta Maker for Christmas and I wanted to use it.  So I came up with this Steak & Pasta recipe.

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This recipe is super easy to make.  You can use it with any type of pasta, I used  homemade Fettuccine.  You can make your own or buy fresh pasta from your grocer’s refrigerated section, or use dried box pasta.  The balsamic vinegar sauce gives it a nice flavor as does the grilled steak.  I hope you enjoy this recipe as much as we do.

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Ingredients:

1 – 2 left over grilled steaks, preferably rib eye sliced into strips

1 tbls. finely minced garlic

1 Medium onion, chopped

3 tbls. olive oil

1/4 cup balsamic vinegar

1 tbls. Italian Seasoning

1 small can sliced mushrooms

1 can beef broth

1 tsp. corn starch

Pasta

Directions:

Heat oil and add chopped onions.  Cook until onions start to turn translucent.

Add garlic.  Stir until garlic starts to turn brown.

Add steak strips.  Stir for about 3 minutes.

Add 3/4 of the can of beef broth, reserve the rest.

Stir in Italian Seasoning and balsamic vinegar.

Simmer for about 5 minutes.

Meanwhile dissolve cornstarch into reserved beef broth and cook your pasta.

Add mushrooms.

Gradually add cornstarch mixture to the meat, stir constantly, until the sauce starts to thicken.

Remove from heat and serve with cooked pasta.

 


 

Steak & Pasta
Steak & Pasta
Print Recipe
Tasty and quick recipe using left over grilled steaks.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Steak & Pasta
Steak & Pasta
Print Recipe
Tasty and quick recipe using left over grilled steaks.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Servings
Instructions
  1. Heat oil and add chopped onions. Cook until onions start to turn translucent.
  2. Add garlic. Stir until garlic starts to turn brown.
  3. Add steak strips. Stir for about 3 minutes.
  4. Add 3/4 of the can of beef broth, reserve the rest.
  5. Stir in Italian Seasoning and balsamic vinegar.
  6. Simmer for about 5 minutes.
  7. Meanwhile dissolve cornstarch into reserved beef broth and cook your pasta.
  8. Add mushrooms.
  9. Gradually add cornstarch mixture to the meat, stir constantly, until the sauce starts to thicken.
  10. Remove from heat and serve with cooked pasta.
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