delicata squash ‘pasta’ ribbons with chanterelle mushrooms

What is this mom?

Not something the boys had seen before: ribbons of delicata squash made to look like pasta. A simple squash—skip the boiling water for this faux pasta—lightly sauteed, topped with toasted walnuts and chanterelle mushrooms. I LOVE this ingenious tip: you don’t even need to peel the squash.

This yummy little number was inspired by a recent night at the restaurant (I help at a neighborhood restaurant 1-2x a month); this is my ‘fix’ when it comes to spending time in a ‘real’ restaurant kitchen. I do my best to absorb ideas, inspiration, play with new ingredients and ask questions.

Of course this isn’t an exact replica of the restaurant dish—I changed it up a bit and made it my own. I even threatened to top it with a poached egg and serve it to my family for breakfast.

For a few months now, I have been taken with chanterelles. A few months ago I sauteed some up with homemade gnocchi and they are simply divine in this squash pasta. I only buy a handful at a time, since they are so expensive—but justify my splurge with the thriftiness of handmade, inexpensive gnocchi or a single delicata squash I bought for $2.

Just for fun, I dug up some tid-bits on chanterelles:

• The chanterelle has a trumpet-shaped cap with a beautiful pastel orange color.
• Its mushroom-y flavor is laced with a fruity scent, reminiscent to some of apricots.
• It is found throughout the forested areas of the United States and Canada (and in temperate forests around the world). In the Pacific Northwest it fruits in the summer underneath conifers.
• High in potassium and vitamins C and D.

delicata squash ‘pasta’ ribbons with chanterelle mushrooms
serves 4.

1 delicata squash
5 T butter
2 tsp dried sage OR 2 T fresh sage
kosher salt and white pepper (freshly ground)
large handful of chanterelle mushrooms, wiped clean
1/2 cup walnuts, toasted then roughly chopped
1/4 cup chicken broth (homemade if you have it)

Cut squash in half the long way and scoop out seeds/middle. Next hold the squash half in the palm of your hand; take a potato peeler and peel long ribbons of squash. Warm the chicken stock in the microwave, add 1 T of butter and set near stove. Place two saute pans on the stove top. Heat over medium high, then add 2 T of butter in each pan. In the first pan add the ribbons of squash and large grinds of salt and white pepper. Toss occasionally. In the second pan add the sage and mushrooms and saute. In a few minutes the squash and mushrooms will begin to soften and caramelize. Place last T of butter into the chicken stock then pour into the pan with the ribbons. Wait 1 minute, then off heat and toss mushrooms and walnuts into pan with ribbons. Plate.

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