I’m taking part in a new recipe link-up called Eating the Alphabet.
Each month the group makes a recipe featuring a fruit, vegetable, legume, or whole grain from a different set of letters of the alphabet.
February’s letters are A and B, and I decided to incorporate a vegetable from each letter into my recipe:
The artichoke comes from a type of thistle plant native to the Mediterranean. It was considered an aphrodisiac by Greeks and Romans, probably because the hearts look a bit like a vagina. I’ve read that women were banned from eating artichokes in until the 16th century because of this, but can’t confirm if that’s true.
The heart of the artichoke is the only fully edible part of the plant.
Buttercup squash is a winter squash with a flat cylinder shape. It has a dark green inedible rind with light green stripes. The flesh of the buttercup is a deep orange colour, indicative of its high vitamin A content, and it is denser and less fibrous than other winter squash varieties. It has a sweet, nutty taste often compared to sweet potatoes.
The creamy consistency lends well to this recipe, but my favourite way to eat buttercup squash is oven-roasted.
adapted from Simply Recipes
serves 6
Likes: This recipe was tasty. It is a really rich, creamy pasta sauce that tastes decadent but is quite healthy.
Dislikes: You have to eat it right away. Unfortunately it doesn’t make for very good leftovers. To be honest, I think I would have liked it better
without the artichokes, but Matt thought they were a good addition.
Ingredients:
*Oven Roasted Squash (see below)
1 to 2 c water, as needed
1 T olive oil
3 shallots, diced
1 can of artichoke hearts, drained and chopped
1/3 c plain yoghurt
pinch freshly grated nutmeg
1 T finely chopped fresh sage
salt and pepper to taste
1lb pasta, cooked
Heat the olive oil in a large saucepan over medium-low heat and sauté the shallots until they start to brown (about 8 to 10 minutes). Add the artichoke hearts and cook another 5 minutes.
Meanwhile, place the roasted squash in a blender or food processor with water (I used starchy water reserved from the pasta making), adding more as needed. Purée the squash until smooth and creamy.
Add the pureed squash to the shallots and artichokes. Stir in the yoghurt, nutmeg, sage, salt, and pepper. Stir until just heated through. Toss with 1lb of cooked pasta.
*Oven Roasted Squash
Peel the squash, removed the seeds, and cube the flesh. Toss with 2 T olive oil, 1 t salt, and 1 t pepper. Place on a parchment lined baking sheet in a 350 degree oven for 40 minutes stirring occasionally. The outside of the squash cubes will be crisp and the insides will be soft and sweet.
I’m taking part in a new recipe link-up called Eating the Alphabet.
Each month the group makes a recipe featuring a fruit, vegetable, legume, or whole grain from a different set of letters of the alphabet.
February’s letters are A and B, and I decided to incorporate a vegetable from each letter into my recipe:
The artichoke comes from a type of thistle plant native to the Mediterranean. It was considered an aphrodisiac by Greeks and Romans, probably because the hearts look a bit like a vagina. I’ve read that women were banned from eating artichokes in until the 16th century because of this, but can’t confirm if that’s true.
The heart of the artichoke is the only fully edible part of the plant.
Buttercup squash is a winter squash with a flat cylinder shape. It has a dark green inedible rind with light green stripes. The flesh of the buttercup is a deep orange colour, indicative of its high vitamin A content, and it is denser and less fibrous than other winter squash varieties. It has a sweet, nutty taste often compared to sweet potatoes.
The creamy consistency lends well to this recipe, but my favourite way to eat buttercup squash is oven-roasted.
adapted from Simply Recipes
Likes: This recipe was tasty. It is a really rich, creamy pasta sauce that tastes decadent but is quite healthy. Dislikes: You have to eat it right away. Unfortunately it doesn’t make for very good leftovers. To be honest, I think I would have liked it better without the artichokes, but Matt thought they were a good addition.serves 6
Ingredients:
*Oven Roasted Squash (see below)
1 to 2 c water, as needed
1 T olive oil
3 shallots, diced
1 can of artichoke hearts, drained and chopped
1/3 c plain yoghurt
pinch freshly grated nutmeg
1 T finely chopped fresh sage
salt and pepper to taste
1lb pasta, cooked
Heat the olive oil in a large saucepan over medium-low heat and sauté the shallots until they start to brown (about 8 to 10 minutes). Add the artichoke hearts and cook another 5 minutes.
Meanwhile, place the roasted squash in a blender or food processor with water (I used starchy water reserved from the pasta making), adding more as needed. Purée the squash until smooth and creamy.
Add the pureed squash to the shallots and artichokes. Stir in the yoghurt, nutmeg, sage, salt, and pepper. Stir until just heated through. Toss with 1lb of cooked pasta.
*Oven Roasted Squash Peel the squash, removed the seeds, and cube the flesh. Toss with 2 T olive oil, 1 t salt, and 1 t pepper. Place on a parchment lined baking sheet in a 350 degree oven for 40 minutes stirring occasionally. The outside of the squash cubes will be crisp and the insides will be soft and sweet.