Happy Friday, all! [Aside: God, I feel like a chump for writing that, clichéd as the acronym TGIF is, but it’s the truth, OK? I am really/truly glad it’s the weekend.] Uh, anyway, I had a hella productive day, Xing items from my to-do list with grace & style. Imagine Uma Thurman in Kill Bill. Imagine me Xing things from my list. The images are comparable.
One of the more productive things I did was hack a recipe sent me by sis. The recipe appeared originally in Taste of Home magazine; the dish looked tasty, if a bit bland. (If you’re inclined, you can view the recipe for Roasted Butternut Linguine here.) Salt & pepper as the only seasonings? Hell, no. I went Garky on this recipe’s ass and helped it fulfill its tru potential.
One note: I like foods with a lot of heat. If you don’t, omit some of the pepper from the following recipe.
Bacon Butternut Linguine
- 4-5 cups peeled, cubed Butternut squash
- One red onion, roughly chopped
- Two strips of bacon, cut into lardons
- Olive oil
- Fresh-ground black pepper
- Crushed red pepper flakes
- White pepper
- Two cloves garlic, minced
- One tablespoon minced fresh sage
- One bunch rainbow chard
- Preheat oven to 350. In a bowl, combine squash, onion, and bacon. Coat with olive oil and season with salt and peppers. Transfer ingredients to a baking dish and bake for 45-55 minutes, or until squash is tender. Stir mixture occasionally during cooking.
- As the squash mixture cooks, wash the chard and chop it into thin ribbons. Sautee the chard, garlic, and sage in a bit of olive oil in a large skillet. Remove from heat and set aside.
- When the squash mixture is about 10 minutes from being cooked, boil water for pasta. Cook linguine according to directions, drain, and set aside.
- Once the squash mixture is cooked, remove it from the oven and combine it with the chard (heating over a low flame, if necessary). Add the drained linguine to the skillet, incorporating ingredients well. Plate and serve!