Tonight I'm making butternut squash carbonara. It's one of my very favorite meals, so I'm excited already. There's something alchemical about the way winter squash transforms when combined with onions, garlic, peppers, and salt. It's magic. The squash, peppers, and garlic are from last year's garden, so it has that extra-special aspect to it.
Here's a rough rundown of the recipe... 1 med-large squash Pasta of choice, I prefer penne rigati/mezze penne/mostacolli. Match the sturdiness of the pasta to desired thickness of sauce 1 large onion 2 cloves garlic 1-2 cups or so of diced peppers, sweet and hot blend is best 1lb bacon Chicken broth/bouillon 1/2-1 cup Heavy cream Parmesan cheese Salt Pepper Pinch of Nutmeg
The squash can be peeled, cubed, and sauteed with the bacon and veggies, or you can bake it and scoop the squash out of the skin. The second way is easier, but the first produces more flavor on day 1. The leftovers are like chili, the flavor all sets together to make it better. Either way, you fry up the veggies and the bacon, and you put half the bacon in the food processor with the squash to blend it through the "sauce" with the broth and heavy cream. The peppers and onions can be blended through or left in pieces, I prefer to blend it all through, as the flavors all meld together better than way. Dress with parmesan to taste. The simplicity of the ingredient list does not come close to adding up to the flavor they produce in the finished product, which I why I say it's alchemy. I like it thick and pasty, not too saucy, but that is something you can easily customize. I like it spicy and salty as well. The important part is onions, peppers, and squash together. Bacon too, but it would be delicious even without. I usually add some chicken chunks for the protein and to give me something to chew on so I don't eat too fast. Garlic bread on the side is always a good choice.
If anyone is looking for something different to make that isn't too fancy, give it a try!
Post edited by rgambs on
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The Juggler
Behind that bush over there. Posts: 47,458
Tonight I'm making butternut squash carbonara. It's one of my very favorite meals, so I'm excited already. There's something alchemical about the way winter squash transforms when combined with onions, garlic, peppers, and salt. It's magic. The squash, peppers, and garlic are from last year's garden, so it has that extra-special aspect to it.
Here's a rough rundown of the recipe... 1 med-large squash Pasta of choice, I prefer penne rigati/mezze penne/mostacolli. Match the sturdiness of the pasta to desired thickness of sauce 1 large onion 2 cloves garlic 2 cups or so of peppers, sweet and hot blend is best 1lb bacon Chicken broth/bouillon 1/2-1 cup Heavy cream Parmesan cheese Salt Pepper Pinch of Nutmeg
The squash can be peeled, cubed, and sauteed with the bacon and veggies, or you can bake it and scoop the squash out of the skin. The second way is easier, but the first produces more flavor on day 1. The leftovers are like chili, the flavor all sets together to make it better. Either way, you fry up the veggies and the bacon, and you put half the bacon in the food processor with the squash to blend it through the "sauce" with the broth and heavy cream. The peppers and onions can be blended through or left in pieces, I prefer to blend it all through, as the flavors all meld together better than way. Dress with parmesan to taste. The simplicity of the ingredient list does not come close to adding up to the flavor they produce in the finished product, which I why I say it's alchemy. I like it thick and pasty, not too saucy, but that is something you can easily customize. I like it spicy and salty as well. The important part is onions, peppers, and squash together. Bacon too, but it would be delicious even without. I usually add some chicken chunks for the protein and to give me something to chew on so I don't eat too fast. Garlic bread on the side is always a good choice.
If anyone is looking for something different to make that isn't too fancy, give it a try!
Tonight I'm making butternut squash carbonara. It's one of my very favorite meals, so I'm excited already. There's something alchemical about the way winter squash transforms when combined with onions, garlic, peppers, and salt. It's magic. The squash, peppers, and garlic are from last year's garden, so it has that extra-special aspect to it.
Here's a rough rundown of the recipe... 1 med-large squash Pasta of choice, I prefer penne rigati/mezze penne/mostacolli. Match the sturdiness of the pasta to desired thickness of sauce 1 large onion 2 cloves garlic 1-2 cups or so of diced peppers, sweet and hot blend is best 1lb bacon Chicken broth/bouillon 1/2-1 cup Heavy cream Parmesan cheese Salt Pepper Pinch of Nutmeg
The squash can be peeled, cubed, and sauteed with the bacon and veggies, or you can bake it and scoop the squash out of the skin. The second way is easier, but the first produces more flavor on day 1. The leftovers are like chili, the flavor all sets together to make it better. Either way, you fry up the veggies and the bacon, and you put half the bacon in the food processor with the squash to blend it through the "sauce" with the broth and heavy cream. The peppers and onions can be blended through or left in pieces, I prefer to blend it all through, as the flavors all meld together better than way. Dress with parmesan to taste. The simplicity of the ingredient list does not come close to adding up to the flavor they produce in the finished product, which I why I say it's alchemy. I like it thick and pasty, not too saucy, but that is something you can easily customize. I like it spicy and salty as well. The important part is onions, peppers, and squash together. Bacon too, but it would be delicious even without. I usually add some chicken chunks for the protein and to give me something to chew on so I don't eat too fast. Garlic bread on the side is always a good choice.
If anyone is looking for something different to make that isn't too fancy, give it a try!
That sounds fabulous! I am the only one in the house who could eat it but I would happily enjoy it. Thanks for sharing the recipe!
I watched a video yesterday on how to make polenta. Not difficult, but surprisingly time intensive. Had some in Boston the last we visited. Didn't knock my socks off, but the video did teach me why it was $18 for an inch of polenta at the bottom of a cereal bowl with three tiny meatballs that looked like they rolled out of a Chef Boyardee can.
Tonight I'm making butternut squash carbonara. It's one of my very favorite meals, so I'm excited already. There's something alchemical about the way winter squash transforms when combined with onions, garlic, peppers, and salt. It's magic. The squash, peppers, and garlic are from last year's garden, so it has that extra-special aspect to it.
Here's a rough rundown of the recipe... 1 med-large squash Pasta of choice, I prefer penne rigati/mezze penne/mostacolli. Match the sturdiness of the pasta to desired thickness of sauce 1 large onion 2 cloves garlic 1-2 cups or so of diced peppers, sweet and hot blend is best 1lb bacon Chicken broth/bouillon 1/2-1 cup Heavy cream Parmesan cheese Salt Pepper Pinch of Nutmeg
The squash can be peeled, cubed, and sauteed with the bacon and veggies, or you can bake it and scoop the squash out of the skin. The second way is easier, but the first produces more flavor on day 1. The leftovers are like chili, the flavor all sets together to make it better. Either way, you fry up the veggies and the bacon, and you put half the bacon in the food processor with the squash to blend it through the "sauce" with the broth and heavy cream. The peppers and onions can be blended through or left in pieces, I prefer to blend it all through, as the flavors all meld together better than way. Dress with parmesan to taste. The simplicity of the ingredient list does not come close to adding up to the flavor they produce in the finished product, which I why I say it's alchemy. I like it thick and pasty, not too saucy, but that is something you can easily customize. I like it spicy and salty as well. The important part is onions, peppers, and squash together. Bacon too, but it would be delicious even without. I usually add some chicken chunks for the protein and to give me something to chew on so I don't eat too fast. Garlic bread on the side is always a good choice.
If anyone is looking for something different to make that isn't too fancy, give it a try!
That sounds fabulous! I am the only one in the house who could eat it but I would happily enjoy it. Thanks for sharing the recipe!
I watched a video yesterday on how to make polenta. Not difficult, but surprisingly time intensive. Had some in Boston the last we visited. Didn't knock my socks off, but the video did teach me why it was $18 for an inch of polenta at the bottom of a cereal bowl with three tiny meatballs that looked like they rolled out of a Chef Boyardee can.
Nonsense. I grew up dirt poor on polenta--only we called it mush. You got hosed.
I SAW PEARL JAM
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F Me In The Brain
this knows everybody from other commets Posts: 30,802
Tonight I'm making butternut squash carbonara. It's one of my very favorite meals, so I'm excited already. There's something alchemical about the way winter squash transforms when combined with onions, garlic, peppers, and salt. It's magic. The squash, peppers, and garlic are from last year's garden, so it has that extra-special aspect to it.
Here's a rough rundown of the recipe... 1 med-large squash Pasta of choice, I prefer penne rigati/mezze penne/mostacolli. Match the sturdiness of the pasta to desired thickness of sauce 1 large onion 2 cloves garlic 1-2 cups or so of diced peppers, sweet and hot blend is best 1lb bacon Chicken broth/bouillon 1/2-1 cup Heavy cream Parmesan cheese Salt Pepper Pinch of Nutmeg
The squash can be peeled, cubed, and sauteed with the bacon and veggies, or you can bake it and scoop the squash out of the skin. The second way is easier, but the first produces more flavor on day 1. The leftovers are like chili, the flavor all sets together to make it better. Either way, you fry up the veggies and the bacon, and you put half the bacon in the food processor with the squash to blend it through the "sauce" with the broth and heavy cream. The peppers and onions can be blended through or left in pieces, I prefer to blend it all through, as the flavors all meld together better than way. Dress with parmesan to taste. The simplicity of the ingredient list does not come close to adding up to the flavor they produce in the finished product, which I why I say it's alchemy. I like it thick and pasty, not too saucy, but that is something you can easily customize. I like it spicy and salty as well. The important part is onions, peppers, and squash together. Bacon too, but it would be delicious even without. I usually add some chicken chunks for the protein and to give me something to chew on so I don't eat too fast. Garlic bread on the side is always a good choice.
If anyone is looking for something different to make that isn't too fancy, give it a try!
That sounds fabulous! I am the only one in the house who could eat it but I would happily enjoy it. Thanks for sharing the recipe!
I watched a video yesterday on how to make polenta. Not difficult, but surprisingly time intensive. Had some in Boston the last we visited. Didn't knock my socks off, but the video did teach me why it was $18 for an inch of polenta at the bottom of a cereal bowl with three tiny meatballs that looked like they rolled out of a Chef Boyardee can.
Nonsense. I grew up dirt poor on polenta--only we called it mush. You got hosed.
Yeah. It was a teeny, maybe 10 top, Italian place in some Boston alley. I was not at all impressed.
I was just trying to make myself feel better about the $18 polenta. There goes DK-- squashed, like a bug.
To note, we did not pick the place. (We never do. My brother-in-law does.) It was my sister-in-law's night before carb load for the marathon.
Tonight I'm making butternut squash carbonara. It's one of my very favorite meals, so I'm excited already. There's something alchemical about the way winter squash transforms when combined with onions, garlic, peppers, and salt. It's magic. The squash, peppers, and garlic are from last year's garden, so it has that extra-special aspect to it.
Here's a rough rundown of the recipe... 1 med-large squash Pasta of choice, I prefer penne rigati/mezze penne/mostacolli. Match the sturdiness of the pasta to desired thickness of sauce 1 large onion 2 cloves garlic 1-2 cups or so of diced peppers, sweet and hot blend is best 1lb bacon Chicken broth/bouillon 1/2-1 cup Heavy cream Parmesan cheese Salt Pepper Pinch of Nutmeg
The squash can be peeled, cubed, and sauteed with the bacon and veggies, or you can bake it and scoop the squash out of the skin. The second way is easier, but the first produces more flavor on day 1. The leftovers are like chili, the flavor all sets together to make it better. Either way, you fry up the veggies and the bacon, and you put half the bacon in the food processor with the squash to blend it through the "sauce" with the broth and heavy cream. The peppers and onions can be blended through or left in pieces, I prefer to blend it all through, as the flavors all meld together better than way. Dress with parmesan to taste. The simplicity of the ingredient list does not come close to adding up to the flavor they produce in the finished product, which I why I say it's alchemy. I like it thick and pasty, not too saucy, but that is something you can easily customize. I like it spicy and salty as well. The important part is onions, peppers, and squash together. Bacon too, but it would be delicious even without. I usually add some chicken chunks for the protein and to give me something to chew on so I don't eat too fast. Garlic bread on the side is always a good choice.
If anyone is looking for something different to make that isn't too fancy, give it a try!
Sounds delicious. Unfortunately, while my mouth loves a good cream sauce, my stomach does not
You could definitely leave the heavy cream out. Of course, it wouldn't be as creamy then lol I've made it without before and it's still good. It's still good if you just toss the saute through the pasta too without blending it into a sauce. It's just that combo of squash, peppers, and onions...
Yeah, except my garlic bread never makes it to my plate intact lol
Thanks Cliffy!
PS, the garlic bread is Cole's brand and it's pretty top-notch as far as freezer garlic bread goes.
You mentioned last years harvest, were the squash, peppers and onions pickled? Canned? Rotten?
Squash and peppers came out of the deep freeze. Garlic is just shelf-dried, onions don't last long. This year I'm going to dry a bunch and grind up onion powder because I lose 10-20 lbs to rot through the fall every year.
Yeah, except my garlic bread never makes it to my plate intact lol
Thanks Cliffy!
PS, the garlic bread is Cole's brand and it's pretty top-notch as far as freezer garlic bread goes.
You mentioned last years harvest, were the squash, peppers and onions pickled? Canned? Rotten?
Squash and peppers came out of the deep freeze. Garlic is just shelf-dried, onions don't last long. This year I'm going to dry a bunch and grind up onion powder because I lose 10-20 lbs to rot through the fall every year.
Yeah, except my garlic bread never makes it to my plate intact lol
Thanks Cliffy!
PS, the garlic bread is Cole's brand and it's pretty top-notch as far as freezer garlic bread goes.
You mentioned last years harvest, were the squash, peppers and onions pickled? Canned? Rotten?
Squash and peppers came out of the deep freeze. Garlic is just shelf-dried, onions don't last long. This year I'm going to dry a bunch and grind up onion powder because I lose 10-20 lbs to rot through the fall every year.
Dehydrate?
Yeah, that's the plan for this year. I planted about half of what I usually do, but I usually lose half or more anyways, so if I can keep them in better shape I should come out even.
Yeah, except my garlic bread never makes it to my plate intact lol
Thanks Cliffy!
PS, the garlic bread is Cole's brand and it's pretty top-notch as far as freezer garlic bread goes.
You mentioned last years harvest, were the squash, peppers and onions pickled? Canned? Rotten?
Squash and peppers came out of the deep freeze. Garlic is just shelf-dried, onions don't last long. This year I'm going to dry a bunch and grind up onion powder because I lose 10-20 lbs to rot through the fall every year.
Dehydrate?
Yeah, that's the plan for this year. I planted about half of what I usually do, but I usually lose half or more anyways, so if I can keep them in better shape I should come out even.
Okay. I re-read it and know that you are drying and pulverizing, but would you want to keep some back and not grind all of them up? I know I have purchased mixes and seasoning that had dehydrated onion and not just the powder.
What type of onions do you grow?
Seeds or sets?
The family who owns Blessing Acres Produce (Millersburg) told me the onion seeds are very small and onions are pretty heavy feeders. We buy the best sweet candy onions from them. But just looked. Apparently they don't store as well as some other varieties.
Yeah, except my garlic bread never makes it to my plate intact lol
Thanks Cliffy!
PS, the garlic bread is Cole's brand and it's pretty top-notch as far as freezer garlic bread goes.
You mentioned last years harvest, were the squash, peppers and onions pickled? Canned? Rotten?
Squash and peppers came out of the deep freeze. Garlic is just shelf-dried, onions don't last long. This year I'm going to dry a bunch and grind up onion powder because I lose 10-20 lbs to rot through the fall every year.
Dehydrate?
Yeah, that's the plan for this year. I planted about half of what I usually do, but I usually lose half or more anyways, so if I can keep them in better shape I should come out even.
Okay. I re-read it and know that you are drying and pulverizing, but would you want to keep some back and not grind all of them up? I know I have purchased mixes and seasoning that had dehydrated onion and not just the powder.
What type of onions do you grow?
Seeds or sets?
The family who owns Blessing Acres Produce (Millersburg) told me the onion seeds are very small and onions are pretty heavy feeders. We buy the best sweet candy onions from them. But just looked. Apparently they don't store as well as some other varieties.
Sets, I do a variety of white, yellow, and reds. I'll probably grind some course, some fine, and leave some chopped.
Breakfast for dinner. Looks crappy but tastes good. Egg white omelette with spinach and green pepper (usually use red and yellow pepper too but low on veggies). Pepper, cayenne pepper, Parmesan cheese and franks hot sauce. All on whole grain toast.
You on day 5 yet? I can’t believe you pop into a food thread during a 5 day fast. You really do like torturing yourself, don’t you?
That just came to mind. I think today would be day 5, so perhaps FMe left himself the weekend to splurge. But . . . if you splurge, wouldn't that kind of defeat the purpose?
FMe, Please bring us up to speed on your progress and where you are going from here.
Speaking of here, we will be enjoying what my daughter calls, "Skillet chicken." Just some olive oil, salt, pepper and chives on chicken breast cooked on low in ye ole cast iron skillet. Sides will be stuffing and cream corn. (The kiddo's favorites.) I'll throw some mushrooms in the pan and cook them a bit while the chicken is resting.
Post edited by deadendp on
2014: Cincinnati 2016: Lexington and Wrigley 1
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F Me In The Brain
this knows everybody from other commets Posts: 30,802
That sounds awesome. I do skillet chicken sometimes but usually put a weighted lid on top of the breasts. I like the sear.
Day 5. I get dinner soon. I have been watching cooking stuff and also cooking meals for my family all week.
Not going to change my normal habits but it can make it seem more difficult. When it all boils down to it, it is me against me. If I let outside things mess with me that is my own mental weakness. Part of the fun!
Beef stir fry is the winner as to what I will cook and eat tonight. Already prepped things just need to cook. Some fresh items I don't have but you gotta make do with what you do have in the Corona Daze!
The love he receives is the love that is saved
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F Me In The Brain
this knows everybody from other commets Posts: 30,802
And, I won't splurge. Not going on the strict diet but will be good about 8 hours (except for tomorrow, promised to eat breakfast with my son) and in general will mix in the stuff that is too bad for me, like what I was gorging on for the first 6 weeks of lockdown.
That sounds awesome. I do skillet chicken sometimes but usually put a weighted lid on top of the breasts. I like the sear.
Day 5. I get dinner soon. I have been watching cooking stuff and also cooking meals for my family all week.
Not going to change my normal habits but it can make it seem more difficult. When it all boils down to it, it is me against me. If I let outside things mess with me that is my own mental weakness. Part of the fun!
Beef stir fry is the winner as to what I will cook and eat tonight. Already prepped things just need to cook. Some fresh items I don't have but you gotta make do with what you do have in the Corona Daze!
We have different ideas of fun! Joking aside, kudos to you. You are one disciplined dude. Enjoy the hell out of that meal tonight, as I'm sure you plan to.
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F Me In The Brain
this knows everybody from other commets Posts: 30,802
For sure, thanks!
The love he receives is the love that is saved
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F Me In The Brain
this knows everybody from other commets Posts: 30,802
Beef fried rice
Took me three sessions to get through my one serving Damn tasty, though!
Comments
2016: Lexington and Wrigley 1
It's one of my very favorite meals, so I'm excited already. There's something alchemical about the way winter squash transforms when combined with onions, garlic, peppers, and salt. It's magic.
The squash, peppers, and garlic are from last year's garden, so it has that extra-special aspect to it.
Here's a rough rundown of the recipe...
1 med-large squash
Pasta of choice, I prefer penne rigati/mezze penne/mostacolli. Match the sturdiness of the pasta to desired thickness of sauce
1 large onion
2 cloves garlic
1-2 cups or so of diced peppers, sweet and hot blend is best
1lb bacon
Chicken broth/bouillon
1/2-1 cup Heavy cream
Parmesan cheese
Salt
Pepper
Pinch of Nutmeg
The squash can be peeled, cubed, and sauteed with the bacon and veggies, or you can bake it and scoop the squash out of the skin. The second way is easier, but the first produces more flavor on day 1. The leftovers are like chili, the flavor all sets together to make it better.
Either way, you fry up the veggies and the bacon, and you put half the bacon in the food processor with the squash to blend it through the "sauce" with the broth and heavy cream. The peppers and onions can be blended through or left in pieces, I prefer to blend it all through, as the flavors all meld together better than way. Dress with parmesan to taste.
The simplicity of the ingredient list does not come close to adding up to the flavor they produce in the finished product, which I why I say it's alchemy. I like it thick and pasty, not too saucy, but that is something you can easily customize. I like it spicy and salty as well. The important part is onions, peppers, and squash together. Bacon too, but it would be delicious even without.
I usually add some chicken chunks for the protein and to give me something to chew on so I don't eat too fast. Garlic bread on the side is always a good choice.
If anyone is looking for something different to make that isn't too fancy, give it a try!
Tonight I am having....chili again.
I watched a video yesterday on how to make polenta. Not difficult, but surprisingly time intensive. Had some in Boston the last we visited. Didn't knock my socks off, but the video did teach me why it was $18 for an inch of polenta at the bottom of a cereal bowl with three tiny meatballs that looked like they rolled out of a Chef Boyardee can.
2016: Lexington and Wrigley 1
Gambs, that sounds good.
I was just trying to make myself feel better about the $18 polenta. There goes DK-- squashed, like a bug.
To note, we did not pick the place. (We never do. My brother-in-law does.) It was my sister-in-law's night before carb load for the marathon.
2016: Lexington and Wrigley 1
I've made it without before and it's still good.
It's still good if you just toss the saute through the pasta too without blending it into a sauce.
It's just that combo of squash, peppers, and onions...
Thanks Cliffy!
PS, the garlic bread is Cole's brand and it's pretty top-notch as far as freezer garlic bread goes.
Looks great
Squash and peppers came out of the deep freeze. Garlic is just shelf-dried, onions don't last long. This year I'm going to dry a bunch and grind up onion powder because I lose 10-20 lbs to rot through the fall every year.
2016: Lexington and Wrigley 1
What type of onions do you grow?
Seeds or sets?
The family who owns Blessing Acres Produce (Millersburg) told me the onion seeds are very small and onions are pretty heavy feeders. We buy the best sweet candy onions from them. But just looked. Apparently they don't store as well as some other varieties.
2016: Lexington and Wrigley 1
I'll probably grind some course, some fine, and leave some chopped.
FMe, Please bring us up to speed on your progress and where you are going from here.
Speaking of here, we will be enjoying what my daughter calls, "Skillet chicken." Just some olive oil, salt, pepper and chives on chicken breast cooked on low in ye ole cast iron skillet. Sides will be stuffing and cream corn. (The kiddo's favorites.) I'll throw some mushrooms in the pan and cook them a bit while the chicken is resting.
2016: Lexington and Wrigley 1
Day 5. I get dinner soon.
I have been watching cooking stuff and also cooking meals for my family all week.
Not going to change my normal habits but it can make it seem more difficult.
When it all boils down to it, it is me against me. If I let outside things mess with me that is my own mental weakness.
Part of the fun!
Beef stir fry is the winner as to what I will cook and eat tonight. Already prepped things just need to cook. Some fresh items I don't have but you gotta make do with what you do have in the Corona Daze!
Took me three sessions to get through my one serving
Damn tasty, though!