Pumpkin Fettuccine with Caramelized Onions, Goat Cheese, & Walnuts.

You know that first day that fall actually feels like fall? Well, today is that day for me and I am really enjoying it. I have to admit that while I've been talking about fall a lot lately, At first my feelings were coming from a place of denial. You see, I really love summer and I thought that I was going to have a hard time transitioning into another season. But now we are about 3 weeks in and I am starting to get the feeling that autumn and I are going to be great pals in no time. Maybe even seasons with benefits! After all, fall already let me see it's gourds. 

Possibly the best thing about fall was the sound I woke up to this morning... rain drops. You see, I had a bright and early wake up call at 4:30 this morning to shoot a commercial for Dr. Pepper (one of the only doctors that I like) and while I could have happily slept for 14 more hours, I actually forgot how grumpy and tired I was because of the pitter patter of those little raindrops saying, "Sarah, get up. I'm going to make your day (but ruin your hair). 

For those of you from a place with normal precipitation cycles rainy days in LA are absolutely everything. It goes so long without raining here in the summer that sometimes I forget about it. Rain is like that super hot guy you are crushing on (before you were married of course.) It make's you feel warm and fuzzy inside, it smells really nice, it makes you want to cuddle in front of the fire place (amongst other things...) but at the drop of a hat (or rain boot), the magic is gone. Out of nowhere that "something" that you once had together just dries right up. That is, until you run into each other 6 months later. Yes, sometimes I do compare the weather to handsome men. You should try it and see where your mind wanders... Anyways... Here we are. Me and the rain. 6 months later... and I am crushing hard. I've got my sweats on (that's the rain's favorite outfit I have) and I am planted on the couch falling in love... (Rich looks bored). I've got a pile of sleeping dogs on me and a bowl full of pasta in me. Could anything really be better? The answer is no. 

Fall is feeling pretty great right about now. And while this rain is making me giddy... I'm going to have to blame this pumpkin pasta for my school girl butterflies. Yes, pumpkin pasta. I am going to go out on a limb here and say that pumpkin sweets are not really my jam (speaking of which, I've never tried pumpkin jam, but while it would be jam I doubt it would be my jam). I feel like pumpkin desserts are starting to feel a bit overdone. Pumpkin is a squash, a vegetable, and while I love my pumpkin sweets as much as the next girl instagramming her pumpkin spice latte... I've been branching out a bit and am learning that some of my very favorite pumpkin recipes are not sweet at all.

Whole wheat pasta in a pumpkin alfredo sauce and tossed with caramelized onions, goat cheese, and toasted walnuts. It's savory, flavorful, and full of toasty fall flavors that are enough to make you forget that summer ever existed and cook a perfect rainy day lunch.

Pumpkin Fettuccine with Caramelized Onions, 

Goat Cheese, & Walnuts.

Ingredients:

1/2 pound (8 ounces) whole wheat fettuccine

1 tbsp olive oil

1/2 onion, thinly sliced

1/4 cup walnut pieces, toasted

1 tablespoon butter

1 tablespoon flour

2 garlic cloves, pressed or minced

2 cups low-fat milk

5 ounces goat cheese cheese, cut into big chunks

1 cup pumpkin puree

1 teaspoon sea salt... or to taste. This sauce needs A LOT of salt or else it will be very bland. 

freshly ground black pepper

a pinch of red pepper flakes

shaved Parmesan cheese for topping

Method:

Heat olive oil in a skillet and sauté sliced onions over medium- low heat until caramelized. Set aside.

Cook pasta to al dente. Set aside. 

In a medium saucepan, heat butter. Once melted, add the flour and cook for about 2 minutes to make a roux. Add garlic and cook the roux another minute until garlic is fragrant and roux is golden and bubbly. Next, whisk in the milk and bring to a slow boil while stirring constantly. Once the milk has thickened, add the pumpkin and the goat cheese and whisk until smooth. Add salt and pepper taste. Do not be shy with the salt. Remove the sauce from the heat, toss with pasta and caramelized onions. Divide pasta into bowls and top with shaved parmesan and toasted walnuts. Serve immediately.

Serves 2 as a main course or 4 as a side dish. 

gangster puppy. loves rain, pasta, 

and wearing her hoodie to keep dry.

Roasted Delicata Squash Stuffed with Wheat Berries, Mushrooms, Kale, and Goat Cheese.

Yesterday morning I was given the most magical glimpse into what a happy person I will be once fall is finally here. I know, I know, technically fall IS here, but tell that to the Native American Summer we're currently experiencing. And with the weather expected to hit 93 degrees tomorrow, Al Roker can take that weather report and shove it where the sun don't shine. Ok, I know that was kind of rude, but mother nature is a rude, 93 degree hearted bitch and what goes around comes around. And since I can't find her, I'm going to punish Al Roker for it. (Sorry, Al. She must be a real crappy boss.)

Anyways, yesterday morning was all foggy and there was a chill in the air. It made my heart happy. It made me want to bake and watch Home Alone and be all around joyful and pleasant. Unfortunately, Richard was at the gym because "joyful and pleasant" usually doesn't happen for me before 11am. Or my first glass of wine, whichever comes first. And some days you'd be surprised which comes first. So,  it really was such a good morning... until it was 85 degrees and then, well, it wasn't.  I love summer, but  enough is enough! I wanna cook some pumpkin shit, ya know?

So, I did. Nothing holds this ginger back.

We got some delicata squash in our CSA this week. What on earth do I do with these? I thought to myself... I mean, besides adding them to our transitional gourd display (it's almost time for pumpkins. goodbye gourds I've never heard of!). So initially I thought These are much too pretty to eat. But, you are what you eat, right? And pretty is a nice thing to be, so I decided to cook them. Now,  I know what that which saw in Hansel and Grëtl! Delicious, pretty youth. (Author's Note: Please do not eat children.)

Anywhoo, I think this is a good time to transition into the recipe...

Roasted Delicata Squash Stuffed with Wheat Berries, 

Mushrooms, Kale, and Goat Cheese. 

Ingredients:
1 delicata squash, cut in half with the guts scraped out
1 cup wheat berries, cooked according to package directions
2 tbsp olive oil
1 cup mushrooms, sliced
1/2 onion, chopped
1 small clove of garlic, minced
1 cup kale
1/4 cup pecans, toasted
2 tbsp parsley, finely chopped
Goat cheese
Kosher salt and pepper

Method:
Cook the wheat berries according to package instructions, which most likely say something like "Bring a pot of water to a boil and simmer the wheat berries, covered, for about an hour until tender." Something like that... Once cooked, drain and set aside.

Cut the delicata squash in half. Scrape out the guts, drizzle with 1 tbsp of olive oil and sprinkle with salt and pepper. Turn it upside down on a cast iron pan and roast the squash at 350 degrees for about 30 minutes until tender. Mine started to caramelize on the edges and it was delicious.

While the squash is roasting, prepare the stuffing.

Sauté mushrooms and onion for about 7 minutes until golden and the liquid has evaporated from the mushrooms. Add the garlic and kale and sauté for another 2 minutes until wilted and fragrant. Remove from heat and stir in the pecans, cooked wheat berries, and chopped parsley.

Once the squashes are roasted to perfection, fill them with the wheat berry mixture and crumble some goat cheese on top. Then place back in the oven for 10-12 minutes until the cheese gets a little bit melty and delicious.

Enjoy!