The other day I was driving Dexter to school and we were talking about silly things, sometimes we do that, just natter away about nothing but absolute nonsense, and I said I wanted to eat a big bowl of yellow. It’s funny how that nonsense can promote some unconscious inspiration like this meal. In fact I didn’t even recognize this as a bowl of yellow until I saw the photos… then it made perfect sense.

This is a tasty ragout of roasted Delicata squash added to 3 cloves of sliced garlic that I simmered in a prodigious and almost embarrassing amount of butter and white wine, and sage. I was lucky enough to have a bit of pork spare ribs leftover from last weekend’s grilling so I pulled that meat off the bones and add it to the squash and garlic. I also threw together a quick batch of fresh pasta made from semolina flour and a farm-fresh egg. Rather than cut it out in any traditional shape I went for circles. Before I piled the squash and pork on the pasta I added a bit more butter and then once it was plated I finished it off with a dusting of fresh ground nutmeg and some Parmesan cheese. It was delicious with the squash complimenting the pork…the flavors all twined together with the butter, sage, and white wine. I’ll make this again but the next time I’ll finish the pasta off as fettuccine…the thin circles lacked the oomph needed for such a robust and rich melange of flavors.

One of my favorite bloggers, Kalyn of Kalyn’s Kitchen, has posted helpful instructions on peeling a squash and some great links to other squash recipes.

I should note that I roasted the squash for about 8 minutes…just long enough to soften it up and make it easy to pull the skin off. Delicata squash is difficult to peel but this technique made it much easier.