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.