Spaghetti Squash Latkes

two squash latkes
two squash latkes
We serve squash latkes with a bit of tamari (soy) sauce.

The spaghetti squash we picked up from the CSA (community supported agriculture) last week was so big that we had to turn it into two meals. The first was the Roasted Spaghetti Squash with Maple, Sage, and Pecans, and this is the second. Unbeknownst to you, while we were making the former, we roasted the other half of the squash with butter, salt, and pepper. A minimal version because, at the time, we didn’t know what we’d do with that half. So we just roasted it, scraped out the insides, and packed it away for later.

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Roasted Spaghetti Squash with Maple, Sage, and Pecans

Spaghetti squash with sage, maple, and pecans
Spaghetti squash with sage, maple, and pecans
Maple and pecans on squash. What’s not to like?

When we picked up a large spaghetti squash at the CSA, we were slightly crestfallen that there wasn’t another squash option. Sometimes we can choose from among several winter squashes, or sometimes there’s a good variety in the sizes. Not this time. It was a large spaghetti squash. We were disappointed primarily because we find it difficult to do something great with spaghetti squash. After some thought, we figured we might be going about using spaghetti squash the wrong way, and that we need to turn everything on its head.

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Pumpkin and Walnut Gnudi

pumpkin walnut gnudi
pumpkin walnut gnudi
Italian dumplings with sauce!

You haven’t heard of gnudi? We hadn’t, either, until we read about them in Pasta, by Gianni Scappin, Alberto Vanoli, and Francesco Tonelli, which provided us with a recipe for Ricotta and Spinach Gnudi, on which this recipe is based. Gnudi are simply small dumplings, somewhat like gnocchi, but easier to make. Easy is good. So, with a pumpkin from our CSA share, we went about making up a batch of dumplings.

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Maple Candied Squash Seeds

maple candied squash seeds
maple candied squash seeds
Once cool, place in an airtight container, or they’ll absorb moisture from the air and become sticky again.

On Monday, we mentioned that you should clean and reserve the seeds from your acorn squash. Naturally, if you’re going to be making these roasted seeds, you’ll want to do it at the same time you’re roasting the squash, and not really save them for several days. We just figured that you probably weren’t scratchin’ out all our dishes immediately after posting, and we’d have time to get this post done before you’d break open your squash.

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Acorn Squash Filling for Pasta

acron squash pasta filling
acron squash pasta filling
Disposable piping bags make filling pasta easy. You can buy them online and they’re a real-time saver.

Okay, we’re starting off a multi-day series for a meal. Partly because each can stand on its own, and partly because we need a few easy posts to get back into the groove of writing up our dinners. We also like adding  suspense to the mix. You won’t know until Friday how this all comes together into a meal. Sure, from the post title, you know that we’re making a filled pasta, but what about the rest?

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Peppery Fettuccine in a Creamy Butternut Sauce

Peppery Fettuccine and Craemy butternut squash sauce
Peppery Fettuccine and Craemy butternut squash sauce
Peppery and creamy!

It’s that time of year. The third week in June when the temperatures really start to soar. We’re talking about highs around 116°F. Quite hot! So, that means we don’t bake as much; instead, we tend to make more meals on top of the stove to prevent heating the kitchen. Such as this meal; everything is made right on the stove, and you can even make up the sauce hours in advance.

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Butternut Chili

butternut squash chili
butternut squash chili
This will warm us up!

Okay, all our readers in northern climes are probably going to laugh, but we’re going through a cold spell right now, with temperatures dropping near freezing. Yes, we know, many of you are excited when the highs for the day get to freezing, but, for us, freezing is a cold spell. And what makes a great dinner when it’s cold? Chili, of course. This time we made a butternut chili for dinner. It’s easy, and, if you have a butternut sitting around in the cupboard, as we had, you’ll put it to good use.

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