Butternut squash was another one of those items that for some reason or another I had never previously cooked with. When my friend Mallory suggested testing out a new recipe that involved the vegetable I jumped on board. Replacing a creamy, fatty pasta sauce with a fresh veggie option sounded like the perfect healthy (er) meal for a chilly fall evening. I’ll be honest, neither of us knew what to expect and were a little nervous. The end result however blew us away. It was delicious and definitely didn’t taste like a low-fat/veggie option. The freshly grated parmesan cheese on top sealed the deal.
Creamy Butternut Squash Pasta
via two peas and their pod
1 medium butternut squash, peeled and diced
3 tbsp olive oil
8 sage leaves
12 oz. whole wheat linguine ( or any other pasta)
1. 5 cups water or vegetable broth
1 tbsp olive oil
1/4 c. diced yellow onion
2 cloves garlic, minced
1/8 tsp. ground nutmeg
1/4 c freshly grated parmesan
salt and pepper, to taste
Bring a large pot of water to boil. Salt the water and add the butternut squash. Cook until soft, around 12-15 minutes.
While the squash is cooking, fry the sage leaves. Heat 3 tbsp olive oil in a small skillet over medium-high heat until surface is shimmering slightly. Add a few leaves at a time and cook until crisp, but still bright green, about 30 seconds. Transfer to a paper towel to drain. Season with salt and set aside.
Using a large slotted spoon, carefully remove the squash from the water and place in a large bowl. Add the pasta to the boiling water and cook according to package instructions.
Place the cooked butternut squash in a large food processor or blender. Puree the squash until smooth. Add water or broth and puree until the sauce reaches your desired consistency. Add a little more or a little less water depending on the size of your squash.
In a large deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add onion and garlic and sauté until soft, 3-5 minutes. Add pureed butternut squash. Stir in the Parmesan cheese. Season with nutmeg, salt, and pepper. Add the pasta and stir until pasta is well coated. Chop two of the sage leaves and stir them into the pasta. Serve the pasta with remaining fried sage leaves and additional Parmesan cheese, if desired.
[ As a birthday gift from my parent’s I spent a Sunday two weeks ago learning calligraphy with the talented Laura Hooper. Laura and her sister were both so friendly and great about helping you with all the basics. I definitely have my practice cut out for me, but I highly recommend it if you’re interested in learning the art!]
[A look at a few wardrobe favorites. My go-to blazer/bracelet/bracelet/watch/denim/flats]
[Cheering on the Dawgs with my cousin. Scoop up the best fall plaid before it’s sold out.]
[Cascade was nice enough to send me a few sample of their new organic flavored waters and I’m a big fan. They’re a great way to mix it up from my normal La Croix and grapefruit Pellegrino. There is no sugar, calories or caffeine in these!]
[Celebrating my bff’s bachelorette in the north Georgia wineries]
Thanks for all of the Nashville recommendations! We loved Whiskey Kitchen and my body is still recovering from the non-stop dancing that went down. Such a fun weekend and city!
T.G.I.F party people!
I’m currently en route with a group of ladies to Nashville for our friend Stefanie’s bachelorette! It’s looking like a perfect weather weekend ahead and I’m excited to adventure around Music City. Any must visit spots? The past few days have been filled with some really fun blog opportunities and I can’t wait to bring them to T&T! What do y’all have planned this weekend?
Favorite links this week…
+ Would these not make the prettiest gifts for the holidays?
+ A great way to get barre style leg workouts at home (they really do work and you’ll feel the burn, trust me!)
I’m a big reader year-round, but once the cooler weather arrives I really love curling up with a good book. The Oyster app makes powering through books a breeze and is so easy to use when traveling. I also like to keep it old school and hi . Here’s my breakdown and notes on the above books:
Read: Lessons From Madame Chic, Big Little Lies, Elements of Style, Brain on Fire, Love Does
Currently Reading: Landline
To Read: At Home with Madame Chic, How To Be Parisian Wherever You Are, Yes Please
Elements of Style is one of the few coffee table books that I’ve read cover to cover. I’m a big fan of Erin’s design eye and style and loved reading her personal and work stories shared in the book. This is one decorative book that’s a great read and offers tons of insightful decorating tips.
If you can’t tell from the list above, I’m currently on a Parisian kick. Anything and everything French I’m all about. I loved reading through Jennifer’s story of studying about in France and the host family she lived with. There are some great tips from the Europeans that I’ve taken with me and try to incorporate daily. If you’re at all interested in how the chic French women live, pick up Lessons from Madame Chic.
What’re you reading this fall?
I waited until at least October before I whipped out the pumpkin recipes and now there’s no turning back. Last week I had two ripe bananas needing to be used and what better time to test out a new pumpkin bread recipe? My dad got me hooked on the Trader Joe’s version of cinnamon swirl bread so I loved the sweet addition to an otherwise standard fall treat. This one has just the right amount of pumpkin flavor. To me, this recipe is meant to be eaten at any time of day. Why save all the good stuff for breakfast?
Cinnamon Swirl Pumpkin Banana Bread
via the messy baker blog
2 cups whole wheat flour ( or 1 c. AP and 1 c. wheat flour)
3/4 tsp baking soda
1/2 tsp kosher salt
1 tsp pumpkin pie spice
3/4 c. pumpkin puree
2 ripe bananas
3/4 c. brown sugar
4 tbsp unsalted butter, melted
1/3 c. greek yogurt (vanilla or plain)
2 large eggs
1 tsp vanilla
1 c. pecans toasted and chopped (optional)
1/4 c. sugar (I used less)
1 tsp cinnamon
Pre-heat oven to 350 degrees F. Use non-stick spray to coat a 9×5 loaf pan and set aside.
In a small bowl, combine the flour, baking soda, salt, pumpkin pie spice and whisk to combine. In a large bowl, add the pumpkin puree and bananas. Mash together and add brown sugar, butter, yogurt and whisk to combine. Add eggs and vanilla. Stir to combine. Fold dry ingredients to the wet ingredients until just combined. Fold in chopped pecans if using. For the cinnamon swirl, stir together the sugar and cinnamon.
Add half of the batter to the bread pan and top with cinnamon swirl mixture. Top with the remaining batter and place in the oven. Bake for 50-60 minutes.
… New Orleans!
Next month B and I are taking advantage of a rare vacation he has and heading to Louisiana! My previous time spent in New Orleans consists of one night before our senior year spring break cruise. Needless to say we spent that evening on Bourbon Street. This time around, I’m looking for a somewhat different experience. It seems like countless of y’all have been to the city, so I’d love any and all of your favorite things to eat, see, do etc.
We’re staying in a cute boutique hotel that we’ll be able to walk most everywhere. B loves the history side of things, while I can’t wait to hit up Cafe Du Monde and see the gorgeous old homes. We would love to hear y’alls favorite spots that we need to visit!
Ah the feeling of a weekend with limited obligations. I forgot what this felt like, but can’t wait to relax. It seems there’s never a “down” season where things are slower and life isn’t so fast paced. Fortunately there’s just too many exciting things going on to warrant anything but a go go go schedule. I do love these rare weekends when sleeping in occurs, I can make an afternoon yoga class or just curl up with a good book and a cup of tea. Isn’t that what the weekends are all about? I am however taking a calligraphy class and praying that I’m not terrible at it. Most of the time complicated DIY projects don’t work out for me because of my lack of patience (oops). We’ll see how this goes…
favorite links from this week….
+ For game day tomorrow I obviously need to make this seasonal spin on my favorite cocktail.
+ What screams fall more than a classic fisherman sweater?
+ I love that Allure put our favorite Scandal star on the cover with toned down makeup. How refreshing to see a less is more approach and embrace more natural beauty. Round of applause Allure.
+ The interior design bug continues. I loved this little space that was turned into a chic office.
+ Anyone want to go in on this together? Think of the views and dinner parties we could have!
Happy Friday and weekend friends!