Thursday, November 20, 2014

Butternut Squash Pasta with Leeks and Fried Sage #Thanksgiving #recipe @LucyBurdette


LUCY BURDETTE:  Suppose you have a hankering for a side dish for the holiday that’s a little different, but keeps the spirit too? And suppose you have vegetarian guests coming who won’t share in the turkey? Here’s an unusual autumn recipe that might solve both problems. I happened to have both gorgeous sage and leeks in my garden when I first tried this, but grocery store sage will work fine too...


Ingredients

    1 medium butternut squash,
    8-12 fresh sage leaves, stems discarded
    3 medium or 2 large leeks, cleaned and finely chopped
    3 tablespoons olive oil
    3 large garlic cloves, unpeeled
    1 cup grated Parmigiano-Reggiano
    1 lb rotini or penne
    1 cup chicken broth

    Grated Parmigiano-Reggiano to serve on the side

 
Cut the squash open, seed it, and cut into slices. Place this on a baking pan with the garlic, drizzle with olive oil, and toss to coat. Bake at 350 for 20 minutes until soft and just beginning to turn golden. Cool and peel, then process the vegetables in a food processor until smooth, along with 1/2 cup chicken broth. Keep this warm.

  

  While the squash is baking, sauté leeks in olive oil until  soft and lightly browned, 8 to 10 minutes. Add the prepared squash to the pan and simmer over low heat, about two minutes. Stir in 1/2 cup cheese and season with salt and pepper.

   



Cook rotini in a pasta pot of well-salted boiling water until al dente.

    


While pasta is cooking, heat vegetable oil in an 8- to 9-inch skillet over high heat until it shimmers. Add the sage leaves and fry until crisp but still green, under 30 seconds. Transfer to paper towels to drain.

    






Drain the pasta and add this to the squash mixture in a large bowl, thinning with warm chicken broth if it's too thick. Decorate with a few of the fried sage leaves, and serve the others on the side with extra cheese.

 Happy Thanksgiving everyone!


We’re so thankful to all of our readers who visit Mystery Lovers Kitchen and share our love for food, mysteries, and foodie mysteries. So we’re celebrating you, our fans and friends, by giving away a book. I’ll send out a copy of DEATH WITH ALL THE TRIMMINGS to one commenter. Tell me the one Thanksgiving dish you can't live without. Remember to leave your email. 

The new book is hitting bookshelves on December 2--you can preorder here. I'm utterly thrilled with the first book review, from Booklist:


Burdette infuses the mystery with Key West spirit and holiday fun along with delicious food references and recipes. This strong series continues a unique blend of island mayhem and sparkling characters surrounding a layered mystery.




And if you haven’t settled on your Thanksgiving menu yet, visit our page chock full of Thanksgiving recipes: Savor the Season!

  






57 comments:

  1. I love the traditional Thanksgiving dinner and it just wouldn't be complete without the cranberries.
    suefarrell.farrell@gmail.com

    ReplyDelete
  2. What an interesting recipe. I am going to have to try this. The dish I can not live with out would be the dressing/stuffing.
    Babsbookbistro@gmail.com

    ReplyDelete
    Replies
    1. I love it all, but without the stuffing and cranberry sauce, I'd just have to stay in bed.

      Cheers,

      MJ/VA

      Delete
  3. LOVE the new book!!! Quite a lot of excitement in the story.

    This looks scrumptious! What a great idea. Thanks

    ReplyDelete
  4. Love this series and can't wait read this book. Can't live without the dressing!
    rjprazak6@gmail.com

    ReplyDelete
    Replies
    1. Believe it or not, when I was younger I didn't like dressing (which we've always called stuffing even though I now cook it separately) but at some point I came around and now I love it!

      Delete
    2. Looking forward to it! Love both your series but Gourmet De-Lite Mystery series my favorite!!

      Delete
  5. This looks delicious and the new book even more delicious!

    Daryl / Avery

    ReplyDelete
  6. Apple pie! alyssa_mcneil@yahoo.com

    ReplyDelete
    Replies
    1. Oh, yum! I adore apple pie. I make with a gluten-free crust and it's delicious!

      Daryl / Avery

      Delete
  7. You guys always make me SO hungry! I'm looking forward to Thanksgiving dinner, especially dressing.


    patucker54 at aol dot com

    ReplyDelete
    Replies
    1. Me too, Patricia! Even though we celebrate in October up here in Canada, we'll do it again on Nov 27th.

      Happy happy.

      MJ/VA

      Delete
  8. I can't live without my sweet potatoes! Along with the turkey it's the only time of year I have them. pp92596 at outlook dot com

    ReplyDelete
    Replies
    1. Did you see Cleo's recipe, given to her by a fan? Wow! With pecans and lots of brown sugar.

      Daryl/ Avery

      Delete
  9. My mom's mashed potatoes are like love on a plate and remind me of so many good times.

    babsnature@gmail.com

    ReplyDelete
    Replies
    1. I am a HUGE mashed potato fan! I could eat a whole bowl of them for dinner and be very happy!

      Delete
  10. Stuffing with gravy, but not the sweet kind with apples and raisins...savory stuffing with mushrooms and bacon! Kuzlin at aol.com

    ReplyDelete
    Replies
    1. We've all about the savory in gravy too, Kuzlin!

      Cheers,

      MJ/VA

      Delete
  11. Cranberry sauce and green bean casserole.

    kpowers784@yahoo.com

    ReplyDelete
    Replies
    1. My daughter always insists on the green bean casserole!

      Delete
  12. My favorite Thanksgiving food would have to be stuffing. angelhwk68@yahoo.com

    ReplyDelete
  13. The dish I can't go without is homemade dressing. 10 cups cubed and dried bread
    3 cups diced celery and onion (sautéed)
    2tsp poultry seasoning
    1/2-2/3rd cup of melted butter
    1-1 1/2c chicken or turkey broth
    1/2 c dried cranberries
    1 tsp salt
    1 tsp fresh ground pepper
    combine all the ingredients and turn into a greased casserole dish
    bake until top is crispy in a 400° oven

    ReplyDelete
    Replies
    1. I will have to try adding the dried cranberries to mine. My newseries, which debuts in August 2015, called Cranberry Cove, takes place on a cranberry farm!

      Delete
  14. Sausage and cranberry stuffing. Has both sweet italian sausage and pork breakfast sausage along with dried cranberries soaked in cider. And I only make it for Thanksgiving.

    ReplyDelete
  15. Ooops, forgot my e-mail traceyr1984@msn.com

    ReplyDelete
  16. Fabulous, Lucy/Roberta! Love it - and it can keep on giving later in the season,

    Hugs,

    MJ

    ReplyDelete
  17. Time was when Thanksgiving was the only time of year we ate turkey, dressing, cranberries and green bean casserole. But today we eat most of these throughout the year. But the one food that announces that Fall has arrived in the South is COLLARDS. Love, love,love.

    ReplyDelete
    Replies
    1. We're eating more turkey during the year, too, and I just made cranberry sauce for a cheesecake topping that I'll share around Xmas. It was delish!

      Daryl / Avery

      Delete
  18. Sounds amazing!

    littleone AT Shaw DOT ca

    ReplyDelete
  19. roasted veggies and turkey. love your recipes. saubleb(at)gmail(dot)com

    ReplyDelete
  20. Wonderful, Greens, turkey and spuds. elliotbencan(at)hotmail(dot)com

    ReplyDelete
  21. I like the standards...turkey with stuffing, mashed potatoes, cranberries and green beans. You can keep the gravy.

    lkish77123 at gmail dot com

    ReplyDelete
    Replies
    1. Linda, I've never been a gravy person either, but i know some people won't eat turkey without it. I adore mashed potatoes and cranberries!

      Daryl / Avery

      Delete
  22. I love stuffing! grammyd01 (at) comcast (dot) net

    ReplyDelete
  23. I have to have 'dressing' (the southern stuffing) for it to be Thanksgiving, and the sweet potato casserole. :)

    afarage(at)earthlink.net.net

    ReplyDelete
  24. I can't have Thanksgiving without mashed swede (turnips) I could just make a meal from that lol

    debbiec1313@yahoo.com

    ReplyDelete
  25. Love my sister's homemade stuffing!

    jtcgc at yahoo dot com

    ReplyDelete
  26. I couldn't live without the stuffing or the cranberry sauce. These are my favorites!!!

    ReplyDelete
  27. Chestnut stuffing. I could just about skip anything else and just eat a plate of stuffing.

    ReplyDelete
  28. Kristina M. AndersonNovember 20, 2014 at 8:27 PM

    According to my Father it would be stuffing. He loves stuffing from inside the turkey. Cannot wait for the new book! Looks wonderful!

    ReplyDelete
  29. Stuffing with Gravy.

    gibsonbk at hiwaay dot net

    ReplyDelete
  30. sweet potatoe pie

    xzjh04@ gmail.com

    ReplyDelete
  31. 1 - You are making me hungry and I don't appreciate it, most uncouth.

    2 - I don't like turkey so what I always looked forward to was my mom's Maryland Fried Chicken. And now I have made myself hungry, and I don't appreciate it one bit, hooligan.

    ReplyDelete
  32. Definely cornbread dressing and cranberry sauce. Dressing made in the pan by a friend. Makes me hungry just thinking about it!

    Tenniace50 at yahoo dot com

    ReplyDelete
  33. all of it! LOL OK turkey (love), dressing (love), OK I take it back all of it. :-) JillNFilm@aol.com

    ReplyDelete
  34. Cornbread and sausage stuffing and cranberries. We eat turkey all year long, but for some reason I only make the stuffing and cranberries at Thanksgiving!!!
    sharonquiltsatyahoo.com

    ReplyDelete
  35. My mom's mac n cheese ... she makes it from scratch. Its divine!!
    dcgirl919@hotmail.com

    ReplyDelete
  36. I would miss the homemade dinner rolls, stuffing, turkey, and the list goes on. I can not pick just one. :(

    myrifraf(at)gmail.com

    Happy Thanksgiving!

    ReplyDelete
  37. Thanksgiving dinner just would not be the same without stuffing. Any other time of the year turkey (or chicken) is fine without stuffing but I just have to have stuffing on Thanksgiving!
    bree62@outlook.com

    ReplyDelete
  38. Our Thanksgiving turkey just wouldn't be right without Mama's Cornbread Dressing and Giblet Gravy.

    tcuevas@iccable.com

    ReplyDelete