Let's just say that I always wanted to bake a kugel and and a pasta pie. Just about says it all, huh?
Not sure how other cook's get their ideas for original recipes but I like to start with something that I know I will like so I know I have a shot at creating something edible.
The National Pasta Association wants to know how we will celebrate October is National Pasta Month so they sponsored a recipe contest along with the gals at the Recipe Redux and, yes, it's all about the pasta!!
Right up my alley, pasta has always been an important part of my life. No, you do not have to be Italian to love pasta but when I was growing up, you tell someone you're Italian and they immediately ask you "is it sauce or gravy"?
When I was five I could be found standing on a chair at my Nonna's kitchen table, rolling dough with a broom handle. Oh, yes. I was a pasta machine!!!
Pasta has always been a staple at our family meals and back in the day, feeding 10 children, it was a necessity. There is much truth that Italians are frugal and know how to stretch a dollar.
Today, pasta is not only easy on the budget, it's a healthy way to put a quick and tasty dinner on the table. Pasta is all about the simple.
Some of the world's most famous pasta dishes have no more than 5 ingredients and a 30 minute cook time. What's not to love about that? Plus, it tastes wonderful and is the perfect vehicle for just about every food. There is no right or wrong with pasta.
Although I write about Diabetes and my relationship with food, there is no norm in a Diabetics diet, like in a gluten-free or Vegan diet, just recommendations and I like to stay within the guidelines posted by the American Diabetes Association. They include a 2 ounce serving of pasta in a diet plan, and I never say no to a gift!!
"By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time."
This year, I am in charge of the vegetable for Thanksgiving, but this year I wanted to blow their minds. Take a vegetable and bake a sweet pasta inside and start a new food tradition. I think this recipe is fantastic for a dinner party. Guaranteed to make a statement. I bet I even had you..........
So, Susan where does the kugal come into play? Well, let me explain, the addition of grated Granny Smith apples, eggs and onions to the noodles makes it similar to a kugal.
This was delicious and worth the step to cover the loaf pan with what I like to call, squash lasagna.
While I left my slices long, it is easier to cut the neck in half and make each slice into a 1/4"x 3" square.
Butternut Squash Stuffed Egg Noodle Terrine
Serves 12 as a side dish
* 10 oz. egg noodles, your favorite
* 1 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 3/4 teaspoon ground coriander
* 1 teaspoon ground allspice
* 1/4 teaspoon grated nutmeg
* as much black pepper as you like
* 1 large squash (about 2 pounds), peeled, halved lengthwise and seeded, the neck cut into half crosswise and then into 1/4-inch slices, the bottom into crescents
* 2 tablespoons vegetable oil, divided
* 1 onion, finely chopped
* 1 egg and 3 egg whites, lightly beaten
* 1 granny smith apple, peeled and grated
* 1 tablespoon unsalted butter
1. Preheat the oven to 350°. Combine the salt, spices and black pepper in a small bowl. Brush the squash with 1 tablespoon of the oil and arrange them in a single layer on a baking sheet. As you would sprinkle powdered sugar, sprinkle the slices with half the spices; reserve remaining spices for the noodles.
2. Bake for 15-20 minutes or until the tip of a knife slides easily in and out. Remove but leave the oven on.
3. While the squash cooks, bring 2 quarts salted water to a boil. Add the oil to a skillet and saute the onions until the start to caramelize. Cook the noodles as per the directions on the package, about 7 minutes.
4. Drain the noodles: reserving 1/4 cup cooking water. Return the noodles to their pot. Add the egg and the whites to the noodles along with the spices, the butter and the reserved cooking water.
Add the grated apple and carefully fold in.
5. Butter a 9x5-inch loaf pan. Line the sides and bottom with the squash slices, covering all the surface as best you can, saving the worst looking ones for the top (which will be the bottom).
6. Add the noodle mixture to the pan, cover with the last of the squash slices and cover with foil. Using a sheet pan with a cast iron pan or brick to cover and weigh the mixture down, bake for 35 minutes. Remove and let rest for 10 minutes before unmolding.
7. Run a knife around the inside of the pan, pressing against the pan. Carefully invert onto a platter and remove the pan. It will come easily out of the pan. Present the terrine whole or cut into serving slices.