I have two pieces of information.
A: it’s f*king cold.
And 2: It’s f*ing eating season.
Unfortunately, I was prepping for my wedding during last year’s eating season, so I’m very excited I get to be more gluttonous this go-around.
(Marriage = eating more. This is a thing, yes? Someone confirm this for me.)
So, bring on the stews, the casseroles, the game meats, and the pasta.
Pasta with Roasted Butternut Squash, Caramelized Onions & Blue Cheese
1 med. yellow onion, thinly sliced
extra-virgin olive oil
1 med. butternut squash, peeled, seeded, and cut into 1-in. cubes
black pepper, freshly ground
1/2 lb. linguine
4 to 6 oz. crumbled Gorgonzola
1. Preheat oven to 400˚F; toss squash with 2 to 3 Tbsps. olive oil, salt, and pepper; place squash on baking sheet lined with parchment paper; roast in oven for 20 minutes or until golden brown; remove from oven; season to taste; reserve.
2. Heat 2-3 Tbsps. olive oil in large sauté pan over low heat; sweat the onions with a bit of salt for 20 minutes; raise heat to medium; cook until slightly golden (about 10 more minutes); remove from heat; reserve.
3. Meanwhile, bring large pot of salted water to rolling boil; add linguine; cook til al dente; remove with slotted spoon; place in large mixing bowl; toss with reserved squash, onions, and Gorgonzola, and pasta water if necessary; season to taste; serve immediately.