Do you know when you reach that point where you just can not eat any more squash? That's the time in my household where we forge boldly ahead, and yep, keep eating it. We like to tempt fate.
This pasta turned out delicious-creamy and nutmeg-scented. Very comforting. Good with finely grated wisps of cheese on top. Gruyere perhaps?
In other news, we ate last night at Founding Farmer's restaurant. Have you heard of this place? It just opened two months ago and sources all of its ingredients from local farmers. Rad idea, and excellent execution.
There are some aspects of the restaurant that are a little too cutesy. (I like the shape of the ice cubes, but could have done without hearing how they recall ice-blocks being chipped out of Lake Huron...) But overall, a great dinner nestled in a booth, surrounded by vegetables canned in large, clear jars.
Pasta with Creamy Egg and Squash Sauce
1/2 lb pasta
1 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp allspice
1 TB water
1 lb butternut or delicata squash, roasted, peeled and cut into roughly 1 inch chunks(I used a combination of squash)
1/2 cup grated cheese (I like either Gruyere or Parmigianno- Reggiano)
salt and pepper to taste
Cook pasta according to directions in salted water.
Combine next 5 ingredients (through water) in a bowl using a fork. Set aside.
In another bowl, gently mash 1/2 of the roasted squash using the back of a wooden spoon.
When pasta is done cooking, use tongs to transfer it to a large bowl. Reserve 1 c cooking water. Slowly pour egg mixture over pasta, using tongs to thoroughly combine mixture and pasta.
Add mashed squash to pasta, and combine. Use pasta water to achieve desired consistency. Season with salt and pepper to taste. Top each portion with chunks of squash. Serve with grated cheese. Serves 4.