a blogger’s dozen: butternut squash pasta (geoffrey kurysh)

00.jpgI decided to do something different this month with my Blogger’s Dozen series. As the end of September was nearing, and October was peaking its beautiful head around the corner, I was finding more and more recipes that I wanted to try out on my blog. October is the one month that really has a distinctive taste, in my mind. Filled with pumpkin flavours, strong spices such as cinnamon and nutmeg, and other rich and heavy foods, October’s feasts are a far cry from the light meals of the preceding summer months. No other month, in my mind, has such an obvious palate. 

That being said, I chose to turn to my faithful recipe site, A Beautiful Mess. Or rather, I had asked my husband to do it. I wanted a man’s take on making their recipes, not only because the website mostly caters to a female-based audience, but because Emma’s recipes can be on the long and complicated side and my husband is better at following directions than I am. The first one that we chose was a true October-inspired pasta. I call this, “A Beautiful Take on a Beautiful Messes’ Butternut Squash Pasta.” 

<3

Emory

03.jpgButternut Squash Pasta:

2 cups pasta (bowtie is our favourite because it’s dressy and formal)

2 cups butternut squash

1 tablespoon butter

1 cup cream

1 egg yolk

½ cup cheese

salt and pepper

01.jpgSteps:

1. First off, you need to peel and cube the squash. This can be a bit of a challenge, or so I thought. Perhaps my peeler was just dull, but the skin of squash proved to be like a layer of armour. Luckily Baba’s back-up peeler was an ancient weapon of destruction and made quick work of the squash.

02.jpg2. Next take the cubes and heat in a saucepan until soft and malleable. Mash up and stir in the egg yolk and continue to heat on medium. Add cream and cheese, continuing to stir. Season with salt and pepper to personal taste and preference.

3. On a side burner prepare the pasta. One tip I learned while I was venturing into the world of cooking is to add a few drops of oil in the boiling water before adding the pasta. This small action will stop your pasta from sticking together as it cooks.

4. Add the pasta to the sauce and spoon onto plate. Serve with grated cheese on top and a sprinkling of salt and pepper. Finito.

04.jpgThis dish is actually pretty quick and easy to prepare as long as you are skilled with a machete or very sharp peeler. Pasta is a great medium to serve with this savory sauce. So don’t be intimidated by a squash. Next time you see one in the grocery store, just think, I got this.

Geoffrey

A Blogger’s Dozen is a series that was launched in 2014. If you would like to be featured in a post, as well as have free advertisement for that month, please contact Emory at helloscarlettblog@outlook.com. Be sure to send any food-related ideas that you may have. Hello, awesomeness!

Previous Post

5 Comments

  1. sf

     /  10/17/2014

    Yowzers, such great pictures! Great job!

    I love how you always have such a lovely new profile pic to add onto your blog. And you do a wonderful job of modeling the lovely vintage clothing too. Enjoy your weekend, Emory!

    Liked by 1 person

    • Why, thank you, and thank you!

      Yes, the photos are amazing. The hubster has sure stepped up his game!

      I grow restless of both my profile pictures and blog ads. I try to make them convey what HSB is all about, and yet, I feel as if the blog itself is always changing. Thus, the photos must change as well. It’s not because I’m a vain and vapid person, I swear it. ;-)))

      Like

  2. This looks delicious, I eyed it up on ABM but will definitely have to try it now :)

    Liked by 1 person

  1. Butternutteroni | Noisette
  • Hello, friends. My name is Emory. I live on the Canadian prairies with my husband, daughter, and animals. Welcome!
    helloscarlettblog@outlook.com

  • Thank you to all those who liked, commented, and sent me messages yesterday. I am overwhelmed by your love. I would like to share one more thing. Since 2013, I have used my blog as a creative outlet and my Instagram account as my diary. I feel it’s a much better platform to reach out to others, and to be more truthful (if we dare). I try to only follow those who don’t always show the ups and highs of their “perfect” lives. While I think that the more popular, beige square, ad-infused, California chic, glam mother accounts are beautiful, I also find them to be depressing and unoriginal. A miscarriage is real. It is nothing to be ashamed of. If you don’t choose to discuss yours, that’s totally fine! I needed to share mine in order to begin my grieving and healing process. I am now a mother to two children. This is something that I did not want to, nor will I ever hide. Yes, our second child came much too early and did not survive, but that does not make his/her life any less worthy. Our baby was alive at one time. Our baby has a soul. Now, our baby has a name and will forever be part of our family. We are a family of four- three on earth and one angel in heaven. So, thanks again all. Sadness. What a difference a year can make. Last holiday season, Remy turned 10 months old. She had just gotten her first two teeth, and on Christmas morning, had learned to crawl. This year, we are mourning the loss of our second child. I suffered a miscarriage this week, and it has left a deep void in our family. This was going to be our Christmas card where we revealed to friends and family our joyous secret. Now, it remains one of our only photos as a family of four. Because of this, I want to share it with the world. Give your children an extra hug and kiss for me tonight. You are so blessed to have them. All my love, Emory.
  • Archives

  • Enter your email address to follow this blog and receive notifications of new posts by email.

    Join 2,481 other followers

%d bloggers like this: