by Carolyn
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It’s weekend, guys! Do you have any plans? Any holiday parties to attend? Or do you just want to spent some relaxing time before Thanksgiving? Over here we haven’t planned anything big yet. Maybe just some friends will come over for dinner. I’m usually fine from time to time with going overboard with the menu, but sometimes I’m also fine with something quick and easy that will still impress my guests. I discovered, the best way to please your guests is to serve something they actually won’t make at home, using not-your-everyday ingredients and jazzing up a simple dish. This pumpkin – blue cheese spaghetti with sage and pecans are doing the job perfect. They are super easy to make, you are using ingredients that are in season and with blue cheese and sage you are adding the special note. This dish is made for cozy, fall evenings when the days get colder. It’s done in 30 minutes so maybe you give it a try these days. Enjoy and have a relaxed weekend, folks!

Here is what you need:
– 16oz butternut squash, cut into cubes
– 1 pint half&half
– 8oz blue cheese
– three twigs sage, cut into fine stripes
– pecans to sprinkle on top
– pinch of garlic powder ( optional )
– 1 pack. spaghetti
– 1 tbs vegetable oil
– salt to taste

What to do:
1. In a medium sized pot bring half&half to boil. Reduce the heat and add the pumpkin. Cook on medium heat for about 15 minutes until squash is soft.

2. In a larger pot prepare water for the spaghetti and bring it to boil. Add the spaghetti and prepare as suggested on the package.

3. Add the sage, garlic powder and the blue cheese to the pumpkin and stir well, mash the pumpkin with the cooking spoon. The texture should be creamy but there should be some small pumpkin pieces. Cook it for another 5 minutes and then turn the heat off.

4. Take the spaghetti off the heat, drain and place them into a blow. Add some oil so the don’t stick together.

You can mix the sauce and the spaghetti into one bowl or you can serve it separate, so everybody can choose how much sauce they want. And don’t forget to sprinkle the pecans on top.

Bon appetit.

*this recipe was adapted from a Germany magazine Essen&Trinken.

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