Cooking School Recipe for 3/16/11

Cooking School is a great reason to gather friends to try a new recipe,  catch up on conversation, and enjoy wine.

Most important “ingredients for our group”:  include different ages 24-61, carefree attitudes, willingness to try new dishes, and a true love for a few glasses of wine.

This month’s recipe:

Roasted Red Onion and Squash Pasta

  • 2 medium red onions, cut into 6 wedges each, layers separated
  • 1 meduim butternut squash, peeled and cut into 3/4-inch pieces
  • 1 tablespoon coarsely chopped fresh sage leaves
  • 1 tablespoon extra-virgin olive oil
  • coarse salt and pepper
  • 1/2 pound of ridged pasta, such as rigatoni
  • 1/2 cup grated fontina cheese

Preheat oven to 450.  On a rimmed baking sheet, toss onions, squash and sage with oil.  Season with salt and pepper.  Arrange in a single layer and roast until tender, about 25 minutes, rotating sheet and tossing vegetables halfway through.

Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions.  Reserve 1/2 cup pasta water; drain pasta and return to pot.  Add vegetables and cheese and toss to combine, adding enough pasta water to creat a think sauce that coats pasta.

George and I tried this…really good and easy…I think this time I will add some pine nuts and George is suggesting some hot sausage.  Looking for suggestions for other possible ingredients:  What would you add?

Hoping to bring back some new recipes/ideas from Napa visit in a few weeks.

                                          Bon Appetit


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