|Dinner: 1, Depression: 0|
This recipe harkens all the way back to my college days, as an attempt to recapture the flavors I experienced one night at Fiore. As a ragtag band of starving artists, we were more accustomed to heading over to the somewhat decidedly less gourmet Vinny T's and hoping to pull the magic bean that meant dinner was on the house.
|Pork fat rules|
|Enlarged to show texture|
Roasted delicata squash pasta, pancetta, spinach
Pre-cut squash is available in Wegman's and can be a real time saver but, compared to the fresh stuff, it's disturbingly pale and dry-looking. Slicing and seeding your own isn't that much more work and pays dividends in presentation.
2 large delicata squash (about 1 lb.)
1 lb. pancetta, roughly diced
2 tbs. extra virgin olive oil
1 tsp. freshly grated nutmeg
Sea salt and freshly ground pepper, to taste
1 lb short dried pasta, such as farfalle
2 tbs. butter
2 cups fresh baby spinach, washed
Preheat your oven to 400° F and line a baking sheet with parchment paper. Slice the ends off the squash, then slice in half lengthwise. Use a spoon to quickly scrape away the seeds and strings into the garbage, then roughly chop the squash into bite-sized pieces.
|Pour on the love|
Drop the butter into the hot, freshly drained pasta and top with the roasted squash mixture and fresh spinach leaves. Pour your reserved pasta water directly over the spinach to start it wilting and toss everything together until fully mixed.
|Some assembly required|
|Dressed for dinner|