Fall into Flavor

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THE CHEF
Joseph Taunton, Shelter Harbor Inn, Westerly
Taunton has been cooking since he was a child. In recent years, he worked at country clubs and The Bradford, Cattail City Grill and Ca- priccio, all in the Providence area. He says cooking is his passion as well as his career. Taunton’s expertise is centered on Italian and Mediterra- nean cuisine with some fusion flare. Presentation is very important, he says, but flavor and taste are second to none. For this pasta recipe, Taunton relies on Carpenter’s Farm for their butternut squash. 10 Wagner Road, Westerly. 322-8883. www.shelterharborinn.com

THE FARM
Carpenter’s Farm, Matunuck
Founded in 1860, Carpenter’s Farm is a 150-acre farm run by David Carpenter, the fifth generation. The farm grows pesticide-free vegetables and raises hormone-free beef. 522 Matunuck Beach Road, Matunuck. 783-8958, www.carpentersfarm.org

THE RECIPE
Penne Pasta with Butternut Squash, Mushrooms and Goat Cheese


2 c diced butternut squash
3 sliced shallots, divided
1 c quartered mushrooms
1/8 c chiffonade (thin ribbons of) sage
Olive oil, as needed
Salt and pepper, to taste
Maple syrup, to taste
1 lb penne pasta
1 tbsp butter
1 c vegetable stock
4 tbsp goat cheese
1/2 c walnuts
1/4 c shaved Parmigiano Reggiano cheese

Preheat oven to 375 degrees. In a large bowl, combine the cubed butternut squash, two sliced shallots, mushrooms and sage. Add some oil to coat the vegetables, salt and pepper, and a little maple syrup. Toss all together, and lay out the squash-mushroom mixture on a sheet pan. Bake in the oven until the squash gets soft.

While you are waiting for the squash to cook, boil the penne pasta until al dente. Drain and allow to cool. Remove the squash from the oven, and allow to cool.

In a large sauté pan over medium heat, melt the butter and add the remaining sliced shallot. When the shallot starts to brown, add the vegetable stock, squash-mushroom mixture and pasta. Mix well. Continue to cook over medium heat until the sauce thickens, and then add the goat cheese. Season to taste with salt and pepper.

Once the goat cheese is well blended into the pasta and the sauce is creamy, divide the mixture equally into four bowls, and top each serving with walnuts and shaved Parmigiano Reggiano cheese. Makes four servings.

shelter harbor inn, westerly, carpenter's farm, matunuck, food, dining, restaurants, south county, joseph taunton, linda beaulieau

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