Sexy little dish…

I recently started following a page on Facebook called Cheese Sex Death. It’s basically cheese porn. All manner of cheeses: soft, hard, smelly, earthy are introduced and pairings suggested. It’s pretty brilliant actually, and makes me want to become a certified fromagier and play with cheese all day. (Adding that to the bucket list.) In any event, on CSD, I came across an interesting recipe for a goat cheese dill pasta with acorn squash. These are all things that I enjoy, particularly in the fall, so I picked up a few items & planned to give the recipe a spin when I got home. 

“The best laid plans of mice & men often go awry.” – Robert Burns 

These were not particularly well-laid plans, as I was missing a few of the things I needed for the dish. I did, however, have some butter, wine, and black garlic & was able to whip up a different but equally sexy dish. 

Sexy Little Dish 

(Orecchiette with a Black Garlic Brown Butter White Wine sauce and Roasted Acorn Squash)

Ingredients:

  • 16 oz orecchetiette pasta 
  • 2 tbsp unsalted butter
  • 4-6 cloves Black Garlic
  • Dry white wine (I used the end of a Sauv Blanc from my fridge.)
  • 4 oz goat cheese (cut into small pieces & softened)
  • 1 acorn squash, peeled & diced 
  • EVOO
  • dill
  • Kosher salt

Instructions: 

Roast the squash: 

  1. Preheat the oven to 400F. 
  2. Peel the acorn squash. Cut it in half & remove the seeds. Cut into evenly- sized cubes. 
  3. Drizzle with EVOO and toss to coat. Sprinkle with a little dill and Kosher salt. 
  4. Roast for about 30 mins until softened & browned. 

While you are making the sauce, cook the pasta according to package directions. I like  orecchetiette for this recipe; the tiny ear-shaped shells are a great vehicle for the creamy sauce. 

Make the sauce:

  1. In a sauté pan, melt the butter over medium heat. 
  2. When butter has melted, add the black garlic. Mash the garlic as it cooks & cook the butter and garlic slowly until it is browned & fragrant, 5-10 mins ​
  3. Pour in the wine (enough to cover the bottom of the pan) and cook on medium high until reduced, 5-10 mins. ​
  4. Whisk in the goat cheese over medium-low heat. Keep whisking until all the goat cheese is worked in and smooth. ​
  5. Combine pasta & sauce & toss with the squash. 
  6. Enjoy a hearty, earthy sexy little dish! 🙂

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