Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!
In the old days, here in Greece, squash was a quite spurned vegetable. As a kid, I never remember myself eating at home or out of it, a dish made from squash. To be perfectly honest, the only squash I knew was that of Cinderella’s fairytale. Squash was occasionally cultivated and there were only two types of pies made with it, a sweet which I believe it is delicious and not too sweet and a savory one.
The last ten years and because of the internet invasion in our lives, people got to know this vegetable more and more. They discovered new ways of cooking with it and they finally begun to embrace it and include it in their everyday cooking. Not as much as you in North America, but still much more than what we used to.
I was craving a pasta this past weekend, one with a light sauce and perhaps a ham of some kind. Because I watch my weight, I try to avoid carbohydrates most of the time, but here and there I let myself indulge in the total charm of a well cooked pasta dish. Since, I am scanning internet all the time for ideas, I saw in Bon Appetit a squash carbonara. I loved the idea of transforming a quite heavy in calories and digestion dish, to another packed with vegetables and so less fatty. So, having this in mind, I started creating my own version of it.
Because, I address to male audience in my family, I knew I had to add something meaty in it, so it would be appealing to them as well. I decided to use Apáki. Apáki is a fatless pork meat cured for two to three days in wine vinegar. It is produced in a specific place in the Greek island of Crete called Anógia. After the curing, it is hanged from the ceiling and is smoked with herbs. It is then covered with spices and herbs and packed. It has an acidulous taste and it is very aromatic. You can eat it as it is or sauté it for a couple of minutes or add it in any casserole or pot meal.
So, I put the sauce on the pasta and then above it I added the roasted pieces of the squash and the sautéed apáki ham. You will notice that I use the rind of the parmigiano Reggiano piece. I didn’t know that, but a chef taught me that it gives an umami taste to the sauces. Umami is translated as a pleasant savory taste from Japanese. My son, who is not very fond of squash and he was very suspicious and hesitant in the beginning, he loved it so much he wanted a second round, my husband too. If you want a pasta dish that is tasty but not heavy then that’s the one for you! And if you don’t have apáki, don’t worry you can use any ham you can find in your area. Also, you can check these completely unique Squash Stuffed Ravioli made with Puff Pastry or these Marmarites for more ideas.
- 1 kilo / 2 lb butternut squash flesh
- 200 gr./ 4 oz. ham, cut in cubes
- 1 tbsp fresh sage, finely chopped
- 1 rosemary sprig
- Salt and pepper
- 1 onion, chopped
- 1 garlic clove, minced
- 2 cups chicken or vegetables stock
- 500 gr. / 18 oz. linguini
- 3 tbsp parmigiano Reggiano + (the rind of the parmigiano piece, optional)
- Olive oil
- Take 400 gr. / 14 oz. of the squash flesh and put it in a preheated oven at 175°C/ 350° F until it becomes soft.
- In a deep skillet pour 3 to 4 tbsp of olive oil.
- In medium/high heat sauté the onion, garlic and the rest 600 gr. / 21 oz. of the squash for about 5 minutes.
- Add the stock and the cheese rind and bring to boil.
- Add salt and pepper and the sage and rosemary.
- Reduce heat and simmer until the squash becomes soft.
- In the meantime in another skillet sauté the ham until it takes a nice color.
- Remove and set aside.
- When the squash is ready either puree it in your blender or with an immersion blender puree the squash inside your skillet.
- Add the 3 tbsp of parmigiano and let it melt.
- By now also the rind of the cheese will be melted as well.
- Serve squash sauce over linguini topped with roasted squash and ham.
- You can add more pepper or more cheese on top.
- 1 κιλό σάρκα κολοκύθας
- 200 γρ. απάκι, κομμένο σε κύβους
- 1 κ.σ. φρέσκο φασκόμηλο, λεπτοκομμένο
- 1 κλωναράκι δεντρολίβανο
- Αλάτι και πιπέρι
- 1 κρεμμύδι, ψιλοκομμένο
- 1 σκελίδα σκόρδο, λιωμένο
- 2 φλ. ζωμό λαχανικών ή κοτόπουλου
- 500 γρ. λιγκουίνι
- 3 κ.σ. παρμεζάνα + (την φλούδα του κομματιού της παρμεζάνα, προαιρετικό)
- Πάρτε 400 γρ. της κολοκύθας και βάλτε τη σε προθερμασμένο φούρνο στους 175° C μέχρι να γίνει μαλακή.
- Σε μια βαθιά κατσαρόλα ρίξτε 3-4 κ.σ. ελαιόλαδο.
- Σε μέτρια/υψηλή θερμοκρασία σοτάρετε το κρεμμύδι, το σκόρδο και τα υπόλοιπα 600 γρ. της κολοκύθας, για περίπου 5 λεπτά.
- Προσθέστε το ζωμό και τη φλούδα της παρμεζάνας και βράστε.
- Προσθέστε αλάτι και πιπέρι, το φασκόμηλο και το δεντρολίβανο.
- Μειώστε τη θερμοκρασία και σιγοβράστε μέχρι να μαλακώσει η κολοκύθα.
- Εν τω μεταξύ σε μια άλλη κατσαρόλα τσιγαρίστε το απάκι μέχρι να πάρει ένα ωραίο χρώμα.
- Βάλτε το στην άκρη.
- Όταν η κολοκύθα είναι έτοιμη λιώστε τη στο μπλέντερ σας ή με το ραβδομπλέντερ κατευθείαν στην κατσαρόλα.
- Προσθέστε τις 3 κ.σ. παρμεζάνας και αφήστε το να λιώσει.
- Μέχρι τώρα επίσης η φλούδα του τυριού θα λιώσει επίσης.
- Σερβίρετε τη σάλτσα κολοκύθας πάνω από τα λιγκουίνι και γαρνίρετε με την ψημένη κολοκύθα και το απάκι.
- Μπορείτε να προσθέσετε πιπέρι ή περισσότερο τυρί από πάνω.
