Portland Maine is a Culinary hot spot. About once a year, Hubby and I head up there to eat our way through a weekend. Last year we went back to one of our favorite restaurants; chef Krista Kern Desjarlais‘ restaurant Bresca which recently closed. It was one of those restaurants where it didn’t really matter what you ordered, because everything would knock your socks off. Several restaurants in Portland fit this description; two other of my favorites are Sam Hayward’s Fore Street and my all-time favorite Rob Evans’ Duck Fat.
While Bresca is no more, the memory of a pasta dish I had there has haunted me through the whole last year. A dish of perfectly al dente pasta, roasted squash, blue cheese and walnuts. I’ve patiently waited for Autumn to make my lighter version of it. October is here and all the ingredient are showing up in my kitchen so it’s time to play; I’ve waited for this dish long enough.
To get the richest flavor from the squash, I roast it stuffed full of apple, leeks and sage. I then toss the stuffing, the scooped out squash, pasta, a little veggie broth and a hefty amount of toasted walnuts and blue cheese together. Although the flavor is over the top rich and decadent dinner, there is very little to feel guilty about. It’s not exactly a kid-friendly dish, so put the kids to bed, pop open a good Pinot Noir and have a late dinner for two. Enjoy!