The Sauced Chef

Butternut Squash and Green Onion Linguini

 Serves 4

Big Pot

Collander

Big Frying Pan

Some bowls or containers to hold reserved items

Whisk

Heat proof Spoon or spatula

1 box linguini noodles

1 bunch fresh green onions (trimmed and diced fine)

1 butternut squash (peeled, seeded and cubed)

1/4 cup FRESH minced parsley

1/4 cup FRESH chopped chives

1 tbsp extra virgin olive oil

2 tbsp fresh or rubbed sage

2 quarts chicken or veggie STOCK (not broth)

1-2 minced garlic cloves (depending on your garlic love)

2 cups of favorite cheese (shaved or shredded) (I used Manchego and Assiago)

3-4 tbsp unsalted butter

 S/P TT (this stands for Salt and Pepper To Taste) 

1. Start water boiling in the large pot (add a pinch of salt to water)**
2. When frying pan is hot (butter will sizzle) add squash and HALF the butter.  The goal is to get some nice carmelization on the squash, so don’t move it around too much in the pan.  Add more butter as the squash absorbs it.
3. Add pasta to now boiling water (let simmer until al dente)
4. Once pasta is al dente, drain into collander and rinse under cold water until pasta is room temperature.  Place back into pot with olive oil and set aside
5. Once squash is carmelized, remove from pan and set aside
6. In the same pan, (don’t drain it) add 1 quart of stock and the cheese.  Whisk continiously. Let the cheese melt into the stock (keep heat @ a simmer) and gradually add more stock as the mixture thickens to desired texture.***
7. Add the garlic, chives, sage and parsley to sauce. MAKE SURE to reserve some chives and parsley for garnish. 
8. Pour sauce into large container and set aside (get as much out as possible). 
9. Clean frying pan
10. Serving Note: You are cooking this pasta to order.  So, if you think your frying pan is big enough for sauteeing four servings go for it! Some people will only be able to do two servings at a time
11. In a hot frying pan add remaining butter.  Add squash and green onions for the # of servings your are doing. Let them sweat in butter for 30 seconds.  Spoon in desired sauce amount followed by desired pasta amount.  Sautee until pasta is hot and coated with sauce.  Add Salt and Pepper to taste.  Serve immediately and garnish with reserved chives and parsley.

** If you want to add extra flavor for extra cost. Use chicken or veg stock to boil the pasta in, instead of water.  Or, drop a chicken bullion cube in the water.

*** It is imperative that you add the cheese in small amounts so it emulsifies with the stock and doesn’t become one big cheesy plopper!

Share on Facebook

Charred Green Bean and Zucchini Soup

Blender/Food Processor

1 whole zucchini (cut in half and seeded, skin on)

2 tbsp oil of choice (I like tunisian harrisma spice oil, but I’m weird!)

1 lb of fresh green beans (ends cut off)

2 cups Sauce Lab #4 Roasted Tomato Jus

1 cup chicken stock

4 roasted garlic cloves (can use tomato-rosemary roasted garlic in Sauce Lab #4)

1/2 cup fresh lemon basil (reserve some for garnish)

1/2 cup chives (reserve some for garnish)

S/P TT

1. Preheat oven to 300 degrees
2. Cover sheet tray with aluminum foil and oil thoroughly
3. Place zuchinni and beans on sheet tray and roast until soft and the green beans have a slight char on them (about 45 minutes)
4. While roasting veggies, add chix stock and tomato to large saucepan and bring to a simmer
5. Add charred and roasted veggies and garlic, let simmer until green beans are soft
6. Batch and lightly blend in processor or blender (you want it to be chunky!)
7. In final batch blend in the fresh herbs
8. Place back in large saucepan, thoroughly mix and serve with reserved herb garnish
9. Salt/Pepper (or whatever) to taste

Share on Facebook