This morning I woke up to a frosty world, white grass and icy roads. It was beautiful, cold and beautiful but had it been say three weeks ago I wouldn't have appreciated the beauty at all, now I enjoy it because I can feel spring in the air. No Italians do but I am Swedish, or maybe I should say Nordic, and have this gene of survival, the spring detecting gene, because if we didn't have it, we would never be able to survive the long, cold months of winter. So every little sign, be it birds tweeting, the sun rays slanting in a certain fashion or a certain feeling in the air, we catch it and just know in the deep of our souls that there is hope and we cling to that. And so do I, nothing can change that.
Last week I realized that I hadn't beed cooking anything with winter squash this year so I had no choice, winter squash it is. And Pioppini mushrooms too. I love these little cute, velvety mushrooms, they grow in such a beautiful way and they are a treat to photograph, I can't resist them as you can see! This pasta dish is made in a slightly different way than you usually make them, you roast the squash and the mushrooms in the oven while you cook the pasta and then toss it all in the oven form. I like it, I hope you do too!
PASTA WITH ROASTED WINTER SQUASH, PIOPPINI MUSHROOMS AND BABY SPINACH
serves 4
400-500 g/ 0,9-1,1 lb pasta
1 small winter squash
400 g/ 0,9 lb pioppini mushrooms or some other interesting mushroom you like
a bunch of fresh baby spinach
rosemary
black pepper
salt
juice of 0,5-1 lime
extra-virgin olive oil
Peel and cut the winter squash into small cubes. Clean the mushrooms and put these together with the diced squash in an oven-proof form. Sprinkle rosemary over.
Mix lime juice, you decide how much, salt, pepper and olive oil and then drizzle the mixture over squash and mushrooms, stir well and put in a pre-heated oven (200°C/390°F) for 15-20 minutes or as long as it takes for the squash to soften and get golden. Stir now and then.
While the vegetables roast in the oven, cook the pasta, I suggest that you put in the vegetables in the oven a little before the water is about to boil. When you take out the form from of the oven, add the spinach leaves immediately and stir so the start wilting from the heat. Drain the pasta and add it to the form, mix well and serve with freshly grated parmesan cheese.
What a fabulous pasta dish! So healthy, comforting and mouthwatering. Great pictures too.
ReplyDeleteCheers,
Rosa
The textures on this post are so deep and rich. I love the colors, like Old Master's still life.
ReplyDeleteIlva this is just beautiful. I think my favorite images of yours yet - gorgeous looking recipe!
ReplyDeleteThose mushrooms look as cute as their name sounds!
ReplyDeleteThe colors of the dish are very inviting, too. I got really hungry now :)
The mushrooms are surreal and beautiful with a name fit for fairy land:) And your photographs are charming beyond words.
ReplyDeleteBeautiful !!! Perfect pictures of a perfect dish !!!
ReplyDeleteI loved this post. Very beautifully written. I am also Swedish, and warmed up when I read the phrase "spring-detecting gene".
ReplyDeleteThe reason I'm commenting is because I love that style of fork. Do you know what the brand is, or what it is called?
This is definitely the way I like my pasta...with lots of veggies.
ReplyDeletelooks very delicious!
ReplyDeleteYour photos capture the essence of this time of year beautifully. I could happily sit down at that table with a glass of red wine, fork in hand and get stuck in :-)
ReplyDeleteEven before reading your post, my first thought on seeing the mushrooms was "how photogenic". But your photography certainly does them justice, no doubt. I have a question, hope you don't mind. Are there any good gluten-free pastas available in Italy that you'd consider putting on your plate? If so, would you share the brand name? I'd love to make this dish. Many thanks.
ReplyDeletePasta with squash is one of my weakness, I really like with orzo pasta as well like: In a large frying pan at medium heat warm the olive oil and sauté de onions for 3 min, stirring quite often. Add the garlic and sauté for 1 minuter.
ReplyDelete2.Add the squash and 400 ml stock. Simmer until the squash is tender (about 15 min) Left the liquid consume.
3.In another pan with the rest of the stock start cooking the pasta. Follow the cooking instructions of the packet. When is al dente drain the orzo.
4.Tip the orzo into the butternut mixture and stir the goat cheese, parmesan and sage.
I recommend that shred very finely the sage. Season with black pepper, another big friends that they are. Serve and enjoy my favourite of the month.
This looks delicious! Love the combination of earthy flavors in a pasta sauce. Definitely bookmarking this...
ReplyDeleteYour photos are great!!
I love your pictures and they always make me hungry :-)
ReplyDeleteNow THIS is a pasta dish. I love winter squash and mushrooms. I made risotto tonight with them and I could have had this. I'll visit earlier next time.
ReplyDeleteHey Hey - I say the same thing about the onset of spring, there is a definite scent, and as you say, the slant of the light (although you know I still envy the light that you get!) I put it down to coming form the North too, although most of my friends just give me that look... ho hum.
ReplyDeleteTh mushrooms are so sweet, although I'm not sure if I am more interested in the gorgeous copper moulds ;o)
As always, a treat ;o) Tack.
I wish I could feel spring in the air here too Ilva but it looks more like winter is returning again. This morning is sunny but very very cold and frosty and they're expecting more snow... No more snow I say! Although it might give me the change to try this delicious looking dish. I'd never seen those pretty mushrooms before!
ReplyDeleteYou have one of the best sites on the web. Food first, pictures second. We love Italian food!
ReplyDeleteVilken härlig vinterpasta. Här sitter jag med en simpel tomatsås på gång i köket....Ok, tomatsås är alltid gott, men lite variation är alltid trevligt. Vet du vad svamparna heter på svenska? Fina vintriga matbilder också - förstås!
ReplyDeleteBeautiful food photography, and I love the fresh simplicity of the dish.
ReplyDelete