Autumn Pastas

     The Fall Equinox is my favorite celebration because finally, at last: Autumn! Sounds of summer are fading as we get to enjoy the fall harvest: veggies from the local farmers such as carrots, potatoes, beets and of course, an abundance of tomatoes of all kinds. Red, yellow, orange and purple! We are also enjoying gourds, pumpkins, dried leaves, cool evenings and mellow days!! How lucky can we get?

     I am always trying to find ways to incorporate veggies into new dishes. They are wonderful as side dishes but equally wonderful as main dishes featured as soups, stews, and casseroles. My favorite way to use veggies is with pasta.

     Today we are going to cook two different pastas. One is with tomatoes, garlic, and eggplant - the other is with butternut squash. These are both representative of fall to me because they are a heavier fare and show off the gorgeous hues of autumn. 
     I know you will enjoy every savory bite!

Fussilli Pasta with Tomato Eggplant Puree

1 Pint Cherry Tomatoes

1 Eggplant, cut into one inch cubes

1 whole Garlic bulb, peeled

Olive Oil

1 tsp Red Pepper Flakes

Salt and Fresh Ground Pepper

1/2 C Toasted Pine Nuts

2 - 3 TB Capers

1/4 C Kalamata Olives

1/4 C Fresh minced Parsley

1 Lb. Fussilli (spiral shaped) Pasta

Grated Parmesan Cheese

1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.

2. Combine eggplant, tomatoes, garlic, salt, and pepper in a bowl, drizzle with olive oil and toss with your hands. Spread veggies out on baking sheet and roast until tender about 35 - 40 minutes.

3. Toast pine nuts in a frying pan over medium heat and set aside.

4. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain pasta but be sure to reserve about 2 cups of the pasta water.

5. Put roasted veggies into a food processor and puree.

6. In a large bowl, toss cooked pasta with pureed veggies and add pasta water as needed to make it a sauce. Add the pine nuts, capers, olives and parsley and fold in.

7. Serve with Parmesan cheese sprinkled on top of each portion.

8. Enjoy!

Spaghetti with Butternut Squash, Bacon and Goat Cheese

One Butternut Squash

1/2 lb. bacon

8 cloves of garlic, minced

1 1/2 cups vegetable or chicken broth

salt and fresh ground pepper

one package of goat cheese (4-6 oz.), crumbled

one lb. spaghetti, cooked al dente

one cup pasta water as needed

olive oil

1. Prick the skin of the squash in several places with a sharp knife. Microwave the squash 2-3 minutes on each side to soften - careful, not too long. Let it cool to the touch then cut, peel, and seed it. Dice it into 1/2 cubes.

2. Cook the bacon until crisp, drain, crumble and set aside. Drain the bacon fat reserving about 2 Tb of bacon fat in the pan.

3. Add the squash and garlic to the bacon pan and saute for about 4 minutes over medium heat. Add the broth and some salt, cover and simmer until the squash is soft, about 25 minutes. Be sure to stir occasionally as it is cooking.

4. Add half the goat cheese and stir well to make a sauce adding pasta water only as needed. The sauce should be thick. Pour the sauce over the pasta and combine well. Drizzle with olive oil, toss, add the bacon and the rest of the goat cheese, season with salt and pepper.

5. Serve while still hot and enjoy!