potd_2010_10_15.jpg

"What's for Dinner Honey?" 

Betty collected this recipe from Rosie and Charlie Woodard on a raw New England day.  We sat in the warm kitchen.  We drank tea annointed with honey that Charlie gathered from his own home beehives.  We looked through recipes.  We waited for spring.

Technically, this recipe comes from Rosie's sister Cynthia, a wonderful cook. We like it because it's a lighter dish for right now- somewhere between heavy comfort food and summer salads...

Paparadelle with Butternut Squash and Radicchio: from Rosie Woodard

1/2 stick unsalted butter
2 tablespoons olive oil
1/3 cup pine nuts
1 pound butternut squash, peeled and cut into 1/2-inch cubes {about 2 1/2 cups}
3/4 lb head of radicchio {a small Italian salad green}
1 {8- 9-oz} package pappardelle
1/2 cup coarsely grated Parmigiano-Reggiano cheese
*


Melt butter in a skillet over medium heat and cook until it is golden brown, about 2 minutes. Add oil, then toss in nuts- cook stirring, until nuts are golden- 1 to 2 minutes. Transfer to a plate.

Add squash to skillet and cook over medium heat, stirring occasionally, until golden and just tender, 6 to 8 minutes.

Take the core out of the radicchio and cut it into a chiffonade {long thin strips, like confetti} Add to skillet with salt and pepper.  Cook and stir until wilted and just tender, about 3 minutes.

Meanwhile, cook pappardelle.  Reserve 1 cup cooking water, then drain pasta.  Add pasta to squash/radicchio mixture with 1/2 cup cooking water and toss over low heat until heated through, 1 to 2 minutes {add more cooking water to moisten if necessary}. Top with nuts and cheese and serve.

* For those that must have a bit of meat with every meal, dice several strips of pancetta and sautee them until crisp.  Then add the butternut squash and radicchio.  You'll get a symphony of salty, sweet and bitter in each bite.