So, I was going to post a delicious prosciutto-wrapped date recipe today, but then I realized…
TODAY IS WORLD PASTA DAY!!
So obviously, I needed to make some pasta. I was already planning on making a delicata squash recipe for “D” week, so I decided this was the perfect day to do so.
I got this recipe from my dear friend, Kasey, who is a REAL chef in Chicago. We met in Barcelona during college, when we were both spending a semester in Spain. We were randomly paired to live together with our host mom, Delores. As we discovered our mutual loves for good food and wine, we instantly became inseparable and have been friends ever since. We even lived in San Francisco at the same time for a couple years before she decided to head back to the midwest. (Insert frown face here).
She also has a blog…and she just happened to post a “D” recipe recently, so she of course gave me permission to use it here on my blog. I will direct you to her blog for the step by step directions and the actual recipe, which turned out fabulous. She recently spent time in Italy traveling around and learning about food there (for which I am insanely jealous), so she is my authority on Italian cooking.
This recipe is super easy to make. All you need besides the squash is an onion, garlic, radicchio, pasta, olive oil, Parmesan, and this amazing taleggio cheese that Kasey has me hooked on. She used a pasta made near Chicago, but since I can’t get that here, I used Eduardo’s, made locally in San Francisco, and it was great!
I had never tried delicata squash, but it was awesome. And I love how pretty it looks when you slice it!
Again, if you’d like to make this, click here for Kasey’s blog and the recipe. Enjoy…..and Happy World Pasta Day!
