Tag Archives: cozy dinner

Halloween Pasta w/ Butternut Squash Sauce

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OK, so this recipe is really inspired by or let’s say heavily borrowed from a recipe that I saw on a Barilla Campanelle box years ago. I saw some Reggano Halloween Shaped Pasta at Aldi recently, and I thought the butternut squash sauce would hit the right color and flavor for fall.

Reggano Halloween Shaped Pasta in a bowl. Pumpkins, bats, owns, spiders, & more in "regular" color, orange, and purple.

I’m not fancy enough for pancetta, so I used bacon pieces, and I skipped the balsamic vinegar and added a dash of heavy cream because why not? I didn’t measure anything, but here’s what I did;

Ingredients:

  • 1 bag Reganno Halloween Shaped Pasta (or whatever you have on hand, really).
  • ¼ cup extra virgin olive oil
  • â…“ cup bacon pieces
  • 1 small Onion chopped
  • 2 small butternut squash, cubed (It was about 8 cups)
  • 2 cups chicken broth
  • ¼ cup heavy cream
  • salt, pepper, paprika, onion powder, garlic powder, Dash table blend to taste.

Method:

  1. Sauté onions & bacon pieces in the oil on medium-high heat until crispy. Use your seasonings here.
  2. Add the butternut squash and brown it up a bit. Seasonings again.
  3. Add in the chicken broth, and bring to a boil.
  4. Simmer for 10 to 15-ish minutes or until the squash gets soft.
  5. Process half of the sauce in the blender until smooth. (I used an immersion blender and did half of the sautee pan.)
  6. Add the heavy cream and give it a stir.
  7. Cook pasta according to directions and toss with or top with the sauce.

Notes:

  • I should have added some more crisped up bacon at the end.
  • Of course you could use & cook bacon or pancetta here. Or no meat.
  • Try the OG with the vinegar if that’s your thing.
  • I feel like roasting some butternut squash separately and adding it in would add some depth.
  • Hear me out… Roasted Brussels sprouts would work really well with this.

How would you do it? What are your butternut sqash recipes? Have any good pasta sauce recipes that aren’t marinara or alfredo?

Carbs. Cabbage. Canned Beef. | O’Luski

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So, I was hungry for corned beef & cabbage, …and I was hungry for haluski. That’s cabbage n’ noodles for the non-Yinzers or those with no Eastern European heritage. I am not Polish by descent or any of the ethnicities that gave us wonderful gifts like pierogies, halupki or the one where cottage cheese is in with the cabbage & noodles. (What is that called again?) In the immortal words of the young lady from the taco shell commercial, “Why not both?”

I am a bit Irish according to my DNA analysis & my surname. If I understand it right… corned beef & cabbage is an Irish-American invention, as back in Ireland it would most certainly be bacon… and the corned beef may have been adopted from the Jewish community. Sometimes you have a hankering for the canned stuff, not a “real” corned brisket.

A close-up shot of a casserole dish featuring cooked corned beef chunks resting on a bed of cabbage and noodles, with a golden layer of caramelized cabbage in the background.
A bowl of haluski featuring egg noodles, sautéed cabbage, and portions of canned corned beef.

Typically, I’d probably make this all in the skillet… and these store-bought noodles are nowhere as good as the ladies cooking at a church carnival, but I can make due with what I could get from Aldi. I saw some stuff online suggesting to finish up haluski in the oven. So, why not?

Canned meat, Cabbage, Carbs. I present to you the hottest new trend in Irish-American/Polish Fusion cuisine; O’Luski.

I had ChatGPT help me put together a recipe after I described my method, I still had to tweak it thoiugh. It filled 2 glass 9″x13″ baking dishes. I only put the corned beef on top of one.

O’Luski: Pittsburgh Polish/Irish Cabbage n’ Noodle Corned Beef Casserole

Ingredients:

  • 1 small head green cabbage, cored and sliced
  • 2 medium onions, sliced
  • 16 oz. bag of wide egg noodles
  • 2 sticks unsalted butter
  • 2 cans corned beef
  • Salt, black pepper, paprika, onion powder, & garlic powder to taste.
  • 1 tsp. ham soup base
  • 1 cube chicken bouillon

Instructions:

  1. Preheat oven to 300°F.
  2. Cook the egg noodles until tender in water with the ham soup base & chicken bouillon, drain, and toss with a couple tablespoons of butter. Set aside.
  3. While the noodles are cooking… Slice the canned corned beef, fry in a skillet on medium-high heat to crisp up the patties. Take them out & set aside. (I did crumble up a bit of the corned beef & leave it in the pan.
  4. Melt 1 stick butter in the same skillet over medium-low to medium heat. Add the onions and cook until starting to turn translucent to brown.
  5. Add the cabbage to the skillet with the other stick of butter, season with salt and pepper, and cook until tender and lightly caramelized.
  6. Combine the cooked noodles with the cabbage and onions, mixing well. Transfer the mixture to two buttered 9×13″ baking dishes.
  7. Scatter the crisped corned beef over the top. Bake uncovered at 300°F for 25–30 minutes. I put corned beef on top of one dish, and left the other just mostly cabbage & noodles.
  8. Let rest a few minutes before serving. Optionally, top with a final pat of butter for extra richness.

Notes:

  • I season with everything just about every step of the way… light on salt because of the corned beef & the bouillon. I probably used Mrs. Dash Table Blend too.
  • AI kept suggesting acid like vinegar or lemon juice. This is not the dish for that. 🤣 No caraway seeds either. This is comfort food.