If I was told by a doctor that I could never have another piece of red meat it would hurt, but I could do it. If he told me that I could never have another glass of wine it would hurt, but I could live with it. If he said that I could never have another piece of #cheese, I would say, “How much time do I have left.”
Cheese is wonderful! Cheese is glorious! Cheese is my favourite food! Every kinds, every texture, the stinkier the better!
Here is what I came up with last night, Roasted Squash rigatoni using #TreStelle mascarpone and Grana Padano with pancetta and kale.
The Butternut squash was roasted over coals with garlic and rubbed with olive oil and seasoned with salt and pepper. The warm, soft squash was blended with the garlic, mascarpone, Grana Padano, and cream.
I wilted the kale by adding it to the freshly boiled pasta.
Once tossed with the rigatoni, the pan fried pancetta was mixed in with the luxurious sauce and baked for 20 minutes.
Did I say I love cheese! This mixture with the pasta is sweet, sticky, and so tasty that your kids won’t know they’re eating squash and kale.
Be well and eat well!
Scott
Cheese and squash! Happy, Happy, Happy!
the artisanal grill 
Scott, looks amazing and delicious. Thank you for posting. Will certainly try it out.
Is there anyway to get the measurements for the ingredients? If not, i’ll simply wing it.
Cheryl I usually go by eye. I rubbed roasted one butternut squash olive oil and salt and pepper and placed four cloves of garlic in the hollow to roast at the same time. When it was ready I dug out the goodness and while still warm placed in my blender with half a tub of mascarpone, some Grana Padano, salt and pepper and the roasted garlic and blended till smooth. You want the consistency of a cheese sauce. I mixed with the cooked rigatoni in a casserole and added bacon bits I had grilled and chopped with some more Grana on top. I put the casserole in the oven at 400f for about 20 minutes.
I’ve also done this with sweet potato.
Hope this helps.
Scott