Fall and Butternut Squash are here :) and so are we!
Fall has arrived and even though the pandemic is still happening, we at LA Food Works are still here inviting you to come cook with us! This summer brought a return to hosting groups on our patio, with lots of fresh air and dining al fresco in the garden. It was so great to be doing in-person classes again!!! And we're still doing them for corporate and private groups of up to 20 people. So bring your work team to bond and reconnect. Do you have a birthday coming up? Let us help you celebrate!!! Need a private venue and activity for a family event? Hanging out in the kitchen and making a delicious meal is a great way to celebrate an engagement or to throw a shower! Check out our COVID protocols by clicking here to see what we are doing to keep everyone safe while fostering a warm and lasting sense of camaraderie.
We’re also still hosting virtual classes! Click here for more information about our program.
Below, I'm excited to share a recipe from our Virtual Class Menu that is perfect for fall and a cozy family meal; my One-Pot Creamy Butternut Squash Pasta dish.
I hope you are all safe and well and that as we move toward the holiday season, we will see each other soon!
All the best,
One of my favorite things about our virtual classes is that the focus is geared more toward the home kitchen. Together, we create meals that are interesting, but easily prepared and enjoyed by everyone. This one-pot wonder is a perfect example. It is comfort food at its best while still being seasonal and delicious! A breeze to prepare and requiring minimal clean up, you'll have lots energy and time to hang out when the cooking is finished! It’s based on a NY Times recipe for a Zucchini and Basil Pasta that I tried this summer. While I was making that dish, I was already thinking of fall and how AMAZING the recipe would work with butternut squash and sage. Well I was right :) and I hope you and your family enjoy it as much as me and mine did!
One Pot Creamy Butternut Squash Pasta
4 cups vegetable stock, or chicken stock
16 ounces shell pasta, small to medium sized, orecchiette works best
14 ounces chopped butternut squash, cut in 1" cubes
4 ounces soften cream cheese, or creme fraiche or mascarpone
1 large garlic clove, finely chopped
3 tablespoons finely chopped sage leaves, divided
salt and pepper, to taste
3 tablespoons toasted walnuts, chopped
3 tablespoons chopped parsley
grated Parmesan cheese, for serving
In a large, deep 12-inch skillet, bring stock to a boil over high heat.
Once stock boils, stir in pasta, squash, cream cheese, garlic and half the sage until combined well; season generously with salt and pepper and reduce the heat to medium. Cook, stirring frequently, until pasta is tender and liquid is reduced until thickened and creamy, 12 to 13 minutes, adding a more water by the 1/2 cups-full while cooking if sauce gets too thick. Season to taste with salt and pepper.
While pasta is cooking, prepare a gremolata: Chop walnuts and parsley with remaining 1 tablespoon of sage leaves until finely chopped and combined; season with salt and pepper.
Divide pasta among shallow bowls. Sprinkle with gremolata and grated Parm then serve immediately.
Recipe found on foodandwine.com
Makes 4 servings. 606 Calories; 15g Fat; 20g Protein; 98g Carbohydrate; 6g Dietary Fiber; 27mg Cholesterol; 1378mg Sodium.