Well, it is Halloween at our house and we are ready for trick or treaters. Unfortunately, no one shows. Must be a combination of a Monday night, on and off rain, and being at the end of a cul-de-sac. Guess I’ll go make dinner.
In keeping with the orange-y theme of the holiday we are making a new recipe featuring butternut squash.
This NY Times recipe calls for a sauce made of grated butternut squash, walnuts, sage, and pasta water. The dish is topped with ricotta salata.
It turns out too sweet for my taste plus too bland and dry. Don’t think I will make this again.