Stir and cook for 3 to 5 minutes, or until the leeks are somewhat softened. Alexis Andrés Avila has been cooking since a boy, learning the joy of cooking from his chef mother, foodie father, and his multiculutural family and friends. Here I share my love of creating and consuming food, as well as bits and pieces from my travels…, Karen Martini’s Tuna, Silverbeet and Lemon Pennette Pasta, Green Minestrone with Herbs and Cannellini Beans, PORTUGAL: Breakfast & Brunch Guide to Lisbon. Remove the skin and seeds from the butternut squash, and dice the flesh into around 1-2cm pieces. pancetta optional) saute leeks until translucent add tomatoes and cream add squash then simmer until all the flavors blend The flavours here are lovely and very complimentary. So food is a necessity to brighten up the cold nights – after all, if I had to pick one thing about winter I liked, it would be eating hearty, warming wintery things; a steaming sticky date pudding just isn’t as lovely on a hot night… and equally a pasta dish with leeks, mushrooms and pumpkin is best enjoyed as autumn sets in. Once pasta is cooked drain and reserve a little of the cooking liquid. In a saucepan add the mushrooms, leeks, squash, the lemon zest and juice, the cream, the stock, the mustard and bring to boil. When you add the leeks, you can also throw in a pat or two of butter if you want to. Your email address will not be published. Your email address will not be published. Required fields are marked *, Hi visitor! Reserve 1/2 cup of pasta water. Saute chopped pancetta until fat is rendered and it starts to brown. Healthy, beautiful food, and recipes, August 16, 2015 by Alexis Leave a Comment. You may need more time based on the size of your squash. I am not a cold-weather person, and so autumn to me, unlike many others who seem to love it, simply signifies the impending doom of winter being just around the corner – especially in London, when you blink and suddenly gloves, boots and coats are required to step outside the flat! Scoop the flesh out of your squash into a blender. Latin food, Greek food, Italian food. This is me trying to remind myself: autumn is not so bad! The squash takes some time to cook, so you can do this earlier in the day or even the day before. John Gunther, « Grilled Eggplant and Smoked Mozzarella Melts. Tangy Mustard Marinade for Fish, Chicken, and Pork Chops, Italian Sausage and Kale Soup with Homemade Parmesan Garlic Croutons, 3 Awesome Ideas For Catering For A Small Crowd, 1 large can of San Marzano tomatoes whole then crush with hands, 2 cups of butternut squash peeled and cut into cubes, Parmesan or Pecorino cheese and fresh basil, boil butternut squash until tender but firm consistency (or but butternut squash in bowl in microwave about 2-5 minutes), heat pan medium heat with olive oil and add leeks (add pancetta optional), add squash then simmer until all the flavors blend, ladle sauce over pasta and garnish with cheese and torn basil leaves. Use the same pan to fry off the mushrooms with the chilli (if using) in coconut oil. In regards to the mushrooms, any fresh, commonly available variety (such as Brown of Chestnut) will work well. Place leek and squash on a cookie sheet, drizzle with olive oil and season with salt and pepper. etc. squash, the lemon zest and juice, the cream, the stock, the mustard and bring to boil. Add the chopped leeks (and minced garlic if substituting for the garlic scapes). My name is Steph (Babette is my middle name) and I’m a 29 year old Melbourne-born Australian. The beauty of pasta is that there are so many things you can use to accompany it, and often times you will find inspiration from ingredients you already have at home – things like, mushrooms, tomatoes, various cheeses, anchovies, olives, pumpkin, green beans, tuna etc. As such the butternut squash can be replaced with pumpkin, and other things can be added like olives or pancetta. Pasta, one of my great loves, is something I learnt to cook very early on. Heat the olive oil in a large, deep skillet or saucepan over medium heat. Heat 1 tbsp coconut oil (or butter) in a fry pan and gently sweat the leeks until soft and translucent. Put aside. Heat the oven to 180°C. Add the pasta, garlic scapes, zucchini, spices, and lemon zest. In a large bowl, mix the squash, leeks, herb, salt, pepper, olive oil and pecans (if your are using … butternut squash and sauteed leeks make a great combo over pasta, once you soften the butternut squash throw it in a pan with your sauteed leeks, then add your san marzano tomatoes and touch of cream, Made a delicious pasta sauce w tomatoes, a touch of cream, sautéed leeks and butternut squash, Filed Under: Italian Food, Pasta, Recipes, Saltbox farm, Sauce Tagged With: a day in the bite, butternut squash, leeks, pasta sauce, saltbox farm, Your email address will not be published. I was first introduced to the heavenly butternut squash and sauteed leeks combo when making homemade pizzas at Saltbox Farm (add pancetta to elevate to an even higher cloud). This blog is full of easy to follow recipes, honest food reviews and cooking tips. Yum! Required fields are marked *. Serve with plenty of grated parmesan and freshly ground black pepper. … Thanks for stopping by! Add leek and red pepper flakes; season … Here I share my love of creating and consuming food, as well as bits and pieces from my travels…, Autumn Pasta with Leek, Mushrooms & Butternut Squash, (spirals, or penne work well, but also tagliatelle as I've used here). Roast the leek and squash for 30-40 minutes at 400 until very tender and brown in places. 2 Tbsp extra virigin olive oil divided 1 large spaghetti squash about 2 1/2 lbs 8 oz mixed mushrooms oyster, cremini, shiitake, sliced into 1 inch pieces 2 Tbsp unsalted butter 2 large leeks white and pale green parts … Heat 1 tbsp coconut oil (or butter) in a fry pan and gently sweat the leeks until soft and translucent. I loved the combo so much that for this pasta dish, I made a pasta sauce with san marzano tomatoes, a touch of cream, then added the sauteed leeks and butternut squash. Save my name, email, and website in this browser for the next time I comment. Meanwhile, heat oil in a large skillet over medium heat. 8ozspaghetti of your choice, use brown rice pasta for gluten-free Meanwhile, boil a large pot of water, and once boiling cook your chosen pasta according to the packet instructions. Pour over the sauce and stir through the feta and the parsley – if it's a little thick add some of the cooking liquid.