Squash Brulee
From A Matter of Taste, by Lucy Waverman and James Chatto, published by Harper Collins

SERVES 8

Sprinkling brown sugar on top of the mashed squash and then broiling gives it the look of a crème brulee. Lucy prefers the flavor of the drier squash such as Hubbard or buttercup, but the more popular butternut or acorn also work well in this recipe. This can be cooked ahead and reheated in a microwave, but broil just before serving.

Ingredients

• 4 lbs squash, peeled and diced
• 4 cups chicken stock or water
• 2 eggs, beaten
• ½ cup whipping cream
• 1 cup grated Parmesan cheese
• 1 tsp grated nutmeg
• Salt and freshly ground pepper
• 3 tbsp butter
• ¼ cup brown sugar

Place squash and stock in a pot over high heat. Bring to a boil. Reduce heat to low, cover and cook for 10 minutes, or until squash is tender.

Preheat oven to 375F.

Drain squash, reserving cooking liquid. Mash squash and stir in eggs, cream, Parmesan, nutmeg, salt and pepper. If mixture is very thick, add a little cooking liquid.

Transfer squash to a buttered baking dish or 8 individual ramekins. Dot with butter. Bake for 20 minutes, or until squash is hot.

Sift brown sugar over top of squash and place under broiler. Broil, watching constantly, for 1-2 minutes, or until sugar bubbles and turns golden.

Penne with Butternut Squash, Capers and Raisins

Serves 4 to 6

From The Passionate Cook, The Very Best of Karen Barnaby, Whitecap Books

Ingredients

• 1 1/2 cups (360 ML) butternut squash, peeled and diced into 3/8-inch (1-cm) cubes
• 6 Tbsp. (90 ML) olive oil
• 2 medium cloves garlic, minced
• 1/4 Cup (60 ML) finely diced onion
• 1 dried red chili pepper, crumbled
• 1 28-oz. (796-mL) can Plum tomatoes, coarsely chopped, with their juice
• 2 Tbsp. (30 ML) golden raisins
• 1 Tbsp. (15 ML) capers
• sea salt and freshly ground black pepper
• 1 lb. (454 g) dried penne
• 1/2 cup (120 ML) grated Parmesan cheese

Bring a small pot of water to a boil. Add a pinch of salt and the butternut squash. Cook until tender but not mushy, about 10-15 minutes. Drain.

Heat the olive oil in a saucepan over medium heat. Sauté the garlic, onion and chili pepper until the garlic turns a pale golden color. Add the tomatoes, raisins and capers. Bring to a boil, then reduce the heat to a simmer. Cook until the sauce reduces by half and is thick, about 20-30 minutes. Season with salt and pepper. Add the squash and remove from the heat.

Bring a large pot of water to a boil. Add the penne and salt liberally- it should taste like sea water. Cook until tender but firm. Quickly reheat the sauce. Drain the penne and return to the pot. Add the sauce and stir over high heat to coat the pasta with the sauce. Serve immediately in heated bowls with Parmesan cheese.

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