Last Saturday I attended a cooking demo by Chef Golda Liamzon of the Doña Elena Cuisinera Club. The cooking demo featured three recipes perfect for the Halloween: Pumpkin, Tomato and Carrot Soup; Sausage and Sausage Pasta; and the Pinoy favorite Okoy.
The Living Well loft at The Podium was packed with Cuisinera Club members as they eagerly watched and waited for the taste-test part.
Because my daughters, V most vocally, have been lamenting that I don’t cook anymore (guilty!), I obliged last night and cooked dinner: Squash and Sausage Pasta.
I decided to rename it so because pumpkin is a misnomer, as Prof. Luchie Callanta said in her brief nutritional talk before the cooking demo. Pumpkin is what they have in the US and other foreign countries; squash is what we have here. Both are similar, belonging to the same family of plants, but not quite the same.
Nutrition Trivia (c/o Prof. Luchie): We know that yellow-colored veggies are rich in Vitamin A or beta-carotene. But do we know how rich in Vitamin A carrots and squash are compared to other veggies? Their color do not change no matter how much they are cooked, meaning they contain a very high concentration of Vitamin A. So no amount of cooking degrades the nutrient, unlike in green veggies which, when overcooked, turn pale or dark green. More reasons to love your yellow veggies, hoozah!
Nutritional Facts for this dish:
But! Before you panic with the very high fat content, remember there are two kinds of fat: the good and the bad. Because the recipe uses olive oil, it has 67% less bad fat or saturated fat. So, all’s good; moderation is the key.
2 tbsp Doña Elena Pure Olive Oil
1 pc white onion, chopped
400 grams sausage, sliced (Italian/Hungarian; I used Garlic Italian)
4 cloves garlic, minced
500 grams squash, diced (
keep skin on if your squash is young*)
1 cup chicken stock (I used plain water)
1/2 cup heavy cream or 1 cup all-purpose cream
1/4 tsp nutmeg
1 tsp dried parsley (I used fresh basil leaves, 8 pieces torn and thrown into sauce at the last minute)
salt and pepper to taste
400 grams pasta (I used spaghetti noodles)
*Re: keeping skin on – on second thought, maybe not, because even young squash has tough skin and mashing through them may be difficult.
Procedure: Squash and Sausage Pasta recipe
1. Heat the chicken stock/water for boiling the squash. While waiting for that…
2. Heat olive oil in pan. Saute onions and garlic. Add the sausages and cook until well done. Turn off heat.
3. Go back to pot of boiling stock/water. Add squash and simmer until tender.
4. When the squash pieces are tender, take out with slotted spoon and mash in a bowl.
5. Put back into the pot of stock when squash is relatively smooth.
6. Add cream, nutmeg, salt and pepper. Continue to stir over low heat until mixture thickens. Add in the sausage mixture and dried parsley (or, in my case, the basil leaves).
7. Pour sauce on top of hot pasta and serve! No need to sprinkle with cheese.
This is my creation. Patch loved it. V, well, doesn’t like trying out new stuff so she ate a bit just to please me. 🙂
Squash and Sausage Pasta
Next week, I will attempt the soup and/or the okoy.
Would you like to attend future demos and learn recipes like these? Join the Dona Elena Cuisinera Club at Facebook.