Recipe Wednesday…has a nice ring to it, doesn’t it?

13 Oct

After a long hiatus, Napa, Beverly ER, Wisconsin, you know how I do…the one and only cdog is back!

Kteb and I were talking and came up with the idea to share recipes with you on a weekly basis. These recipes will be some of our favorites, they may be family recipes – tried and true or they may be new ones that we’ve tried once or twice. Regardless, you know they’re gonna be good.

So check out our first entry for Recipe Wednesday – Butternut Squash with a Thyme Cream Sauce, over pasta


Butternut Squash


Are you drooling yet? Because you should be. I made this last night for dinner and it certainly satisfied our fall craving for squash.

Ingredients (makes 4 servings):

2 tablespoons olive oil
1/2 medium onion, finely chopped (they initially suggested yellow, I used white – either works)
2 medium garlic cloves, finely chopped
1 teaspoon kosher salt1 pound butternut squash, peeled and cut into medium dice (basically half of a butternut squash)
2 teaspoons fresh thyme leaves, finely chopped
1/4 teaspoon freshly ground black pepper1 cup heavy cream
1/4 cup finely grated Parmesan cheese
Pinch of red pepper flakes (optional)

1/2 pound of pasta of your choice (I’d suggest something with a wide flat noodle, like Pappardelle or egg noodles. We used spaghetti and it didn’t work out as nicely as I wanted.)


Heat the olive oil in a large frying pan over medium heat until shimmering. Add the onion, garlic, and salt and sauté until the vegetables have softened, about 5 minutes.

Add the squash, thyme, red pepper flakes and cracked black pepper and sauté, stirring occasionally, until the squash is starting to brown, about 10 minutes. Pour in the cream, stir to coat the vegetables, and bring to a boil (this happens really quickly so be careful!). Stir in the cheese and simmer for 2 minutes.

Add the pasta to the boiling water and cook until al dente. Using tongs, transfer the pasta directly into the sauce. Reserve 1/2 cup of the pasta water. Remove the pasta and sauce from heat and toss with tongs to coat the pasta. Add the reserved pasta water by the tablespoon to reach the desired sauce consistency. Season with salt and freshly ground black pepper.


Butternut Squash w/Thyme Cream Sauce over Pasta


This picture doesn’t do the taste justice…when are we getting smell-o-vision for our computers?

A big shout out to CHOW for the original recipe (I changed a little bit). There are so many other things you can do with this recipe. More or different herbs, add other veggies, you name it! Give this a try and let us know what you’d change, add or if you’d just keep it exactly the way it is!

Happy Eating!



2 Responses to “Recipe Wednesday…has a nice ring to it, doesn’t it?”

  1. kteb October 14, 2010 at 11:40 am #

    hey – can you whip this up for lunch. i’m hungry.


  1. What to do with that leftover raw squash…promise this isn’t gross! | KtebCdog's Food Blog - October 19, 2010

    […] store and pick up a whole butternut squash. I bought said squash for the yummy dish I made last week. Well we only used half. What the heck am I going to do with only half a squash? I’m not big […]

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