I love adding veggie ribbons whenever I can, I think they make a simple dish look so pretty, especially when used with pasta. Here I’m using butternut squash for my ribbons along with spinach tagliatelle for a nice contrast in color as well as taste, I also adding some mushrooms for extra flavor along with a light parmesan cream sauce. I’m telling you, this is good!
The key to making nice looking ribbons is to find a butternut squash that has a long neck, you’re only going to be using the top so the longer the better, the shorter stumpier squash won’t work. I recommend either tagliatelle or pappadelle for the pasta as both hold up well against the butternut squash ribbons which tend to be wide.
I used a medium sized squash, top only, and you’ll would be surprised how many ribbons you’ll get. I used a simple vegetable peeler to make mine, I keep turning my squash as I peel the ribbons off.
Roast them on a baking sheet 375 to 400 degrees but watch them carefully because you don’t want them to burn or dry out. The edges will start to curl but the centers will still be soft and moist, that’s exactly what you want.
Toss them gently into your cooked pasta and sauce then place it all on a nice platter for the wow factor!
It all looks so pretty as the pasta and squash intertwines together but even better yet you’ll love how it tastes!
- 12 oz. spinach tagliatelle
- butternut squash ribbons created from the neck only of a butternut squash
- 1 cup of sauteed mushrooms
- ⅓ cup cream or half and half
- ⅓ cup of stock, chicken or vegetable
- ⅓ cup of grated parmesan or romano cheese
- 1 garlic clove, minced
- parsley for garnish
- olive oil
- Cut the top off of a long neck medium sized butternut squash, peel skin off then make long ribbons using a vegetable peeler. Turn as you peel. Toss into a bowl and drizzle olive oil and salt and pepper all over then place on a rimmed baking sheet and roast at 375 to 400 until edges start to curl, keep watching as to not burn. Set aside.
- Cook tagliatelle al dente.
- In a saute pan drizzle olive oil, add garlic and cook until golden.
- Pour in the cream, stock and cheese, cook until slightly thickens.
- Add mushrooms and gently toss everything together and place on a platter adding more grated cheese, a nice drizzle of olive oil and fresh parsley for garnish.
As soon as the weather turns cold I’m instantly in a “soup mood”. Nothing says comfort food more to me than a big pot of soup simmering on the stove. I make sure I have my kitchen stocked with everything I need so when I get the urge to make some, I’m good to go. Recently I made three different soups, some oldies but goodies and some new.
My next soup, Sausage and Lentil, is a huge family favorite. I put this recipe on my blog back in 2007 and nothing has changed except my photos, 
Italian sausage and lentils, a match made in heaven!
I recently made a pot of Chicken Posole something I’ve never made before but became obsessed with after having a bowl of it from Panera. One bite and I was smitten with these puffed up little corn things, so much so I walked up to the counter and asked what it was and they said, HOMINY. Am I the only person in the world who never ate hominy?? It tasted like little polenta balls. I love this stuff, where have you been all my life? Since I never made Chicken Posole before 
I will be making this over and over again!
I always keep a box of phyllo in my fridge because I know I can create a quick and easy tart using whatever vegetables I have on hand. In this case I had a bag of shaved brussels sprouts that I got from Trader Joe’s and some leftover roasted butternut squash and before I knew it, a tart was born!
Phyllo is so forgiving and that’s why I like it, you can wing it, patch it and it still looks beautiful in the end. I usually use five or six layers for my 9″ tart pan, each layer sprayed with olive oil and sprinkled with grated romano or parmesan then topped with the cheese of your choice so that all the toppings can sink right into it. I like to use a cheese that melts really good like fontina, gruyere, mozzarella or asiago which happened to be the one I chose for mine. I recommend grating your cheese first then spreading it evenly all over the top, I got lazy as you can see, but it still worked!
My squash was already roasted and the brussels sprouts were quickly sauteed in olive oil until they wilted slightly.
Ready for the oven!
The phyllo gives this tart a nice crispy, crunchy bottom which is a great base to hold all your toppings. The sky’s the limit on what to top your tart with, another favorite I love is caramelized onions, butternut squash and kale, try that next time around!
All you need is a salad or a bowl of soup along side this tart and it becomes the perfect dinner, lunch or brunch.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
