Article Noodle

Simply boil the squash until tender enough to easily pierce with a fork. Set that aside and while you cook the spaghetti to al dente (and not a second more!) mince the garlic, and slice the onion thinly. When the squash has cooled a bit you may cut it into one-half inch cubes. A few minutes before the pasta is ready, sauté the onion and garlic in a bit of butter, margarine, or olive oil. Add the squash and sauté gently. The squash should soon begin breaking down into a paste. Finally add the pasta. Sauté everything until the noodles become evenly coated with the squash. The texture should be sticky at this point, and we will use milk to create a squash-based sauce, although either consommé or white wine could be used as alternatives to milk. Pour in milk a quarter cup at a time, up to one cup, until it is hot and the pasta glistens and has the consistency of a carbonara. Add a bit more milk if it seems gooey. Finally, add salt and pepper to taste. Serve either as an appetizer or a main dish. I like to serve a romaine lettuce salad on the side with an anchovy based dressing to add contrast and interest.

Though it may seem unlikely pasta dish, the interplay of flavors and textures result in an elegant and even complex creation with a taste reminiscent of chestnuts. It can be made in minutes and offers a pleasant departure from the ubiquitous tomato sauce.

Traditionally much of the world thinks of Italian food in terms of pizza, spaghetti with meat sauce, mozzarella cheese, and not much else. But for the adventurous cook who is willing to wander into unknown waters, there is a whole new 'old world' awaiting you.

Buon appetito!­

Rand writes on a bunch of different topics including food, hiking and safety razors. Please check out his adjustable safety razor site for double edge shaving info and tips and the latest on the Gillette safety razor and more! It's a great place for those who are passionate about a smooth double edge razor, barber shop style shave.