November is the month for the squash appassionati (and I’m one). Our favorite fruit and vegetable stand near Assisi – that of Roberto Migliosi and family – tempts with a variety of squashes.
Emanuela’s recipe will probably tempt you, too. Here it is:
Emanuela’s Squash/Speck Spaghetti
Ingredients (for 4 persons)
spaghetti (1 lb for five persons)
a ripe, firm winter squash of dark orange pulp – 1 lb or more
garlic – 2 or 3 cloves
speck (smoked ham, typical of northern Italy) – 4 or 5 slices, rather thickly-cut
olive oil, q.b. (“quanto basta” or “as much as you need”)
Parmesan or romano cheese, q.b
salt, pepper, q.b
a generous bunch of fresh sage (our own addition to Emanuela’s recipe)
This dish is quick as well as tasty: the squash/speck sauce can be prepared in the time it takes to boil the water for the pasta!As I was putting on the water to boil, Pino handled the peeling and cutting of squash, slicing it into largish chunks:
After the sauce simmered a bit with the sage, time to add salt and pepper to taste.
Our vote was unanimous: buonissimo. Emanuela, we’ll be back soon for more Marina di Chioggia squash. (And I don’t need another recipe….!)