Honest Eats is our newest seasonal recipe blog by Eric Robertson of Souped Up Cafe in Seattle, Washington.

Heirloom winter squash are to autumn what Rainier cherries are to summer. They are an emblem of October and we’re lucky here in Seattle to have access to so many varieties. Getting a hold of some locally grown pumpkins and cooking them up to highlight their natural, earthy sweetness will really bring a seasonal flair to your kitchen everyone can appreciate, not to mention a chance to show off your culinary prowess.

These fruits are endless inspiration for a creative cook and the list of winter squash types as well as uses for them can go on for days. I have been purchasing heirloom winter squash from Kings Garden organic farm out of Tonasket, Washington for the past three years and I’m still learning about the many varieties of squash they grow. Much of which will pop up at neighborhood farmers markets, especially Saturdays on University Way as it runs year-round. Winter squash have a shelf life up to six months if stored in a cool, dark place so don’t be afraid to stock up if you find good deals.

This season I focused my attention on namely two varieties, which I regard to be some of the finest, most versatile pumpkins. Originally from southern France, the Musque de Provence is a pale fairytale pumpkin and boasts a clean texture and rich flavor with only a few seeds to discard. Alternatively, the Blue Hubbard squash looks like a ghostly, haunted pumpkin, with grayish blue skin and an awkward quail shape. But appearances can be deceiving because inside are the deep orange ingredients for the best squash soup of your life.

I have found that pumpkins love curry, or the other way around. Either way it’s a match! Here are two recipes that incorporate hints of curry and bring some intense squash flavor to the forefront.  

Curried Pumpkin Fettuccini with Heirloom Tomato Chutney

Here’s a sophisticated pasta dish that pairs well with fall, though beware it’s not fast food so grab a glass of wine and prepare for an hour in the kitchen at least.

Ingredients

For sauce

•     1 tablespoon vegetable oil
•     ½ medium sized Blue Hubbard squash, skin discarded and cubed into 1” pieces (seeds placed into a separate bowl)
•     2 cups water
•     1 tablespoon unsalted butter
•     ½ red onion, diced
•     ½ granny smith apple, diced
•     1 teaspoon Thai red curry paste
•     Pinch ground ginger
•     1½ teaspoon chili flakes
•     2 tablespoons chopped cilantro stems
•     ¼ teaspoon fish sauce
•     4 cups vegetable/chicken stock
•     Dash lemon juice
•     ½ cup heavy whipping cream

For pasta

•    1½ cups Bob’s Red Mill Semolina flour
•    ½ teaspoon salt, optional
•    3 eggs, beaten
•    2 tablespoons water
•    2 tablespoon olive oil

For chutney

•     1 teaspoon vegetable oil
•     ½ red onion, diced
•     2 medium heirloom tomato thickly diced
•     ¼ cup raisins
•     Pinch dried chili powder
•     2 tablespoons brown sugar
•     Pinch ground ginger
•     Pinch kosher salt
•     ½ teaspoon lemon juice
•     1 teaspoon balsamic vinegar

Preparation

Make your dough by combining all pasta ingredients into a large bowl and mix thoroughly. Wet your hands a little and roll the ingredients on a hard surface until a seamless ball is formed, then wrap and place in the refrigerator for at least an hour.

In a heavy stock pot with a steaming insert or small metal colander in the bottom, bring two cups of water to a boil. Add in cubed pumpkin and cover. Remove pumpkin and empty pot of water. Add in butter and oil and bring to a white foamy state. Add onion, apple, and seeds and sauté until tender. Spoon in curry paste, ground ginger, chili flakes and cilantro stems, then deglaze with two cups stock and fish sauce. Bring the mixture to a boil and pour in remaining stock, cream, and lemon juice. Puree with an immersion or bar top blender.

If you stop now, or save half of this batch, it make for a delicious soup. Otherwise, leave on medium high heat to reduce while stirring occasionally.

Meanwhile, remove your dough and place it well floured on a hard surface. With a rolling pin or a wine bottle, begin to press the dough from the center out, constantly rotating and flipping so as to maintain a round, even circle. Once the dough is as thin as you can possibly get it while still able to flip it, roll the whole circle tight like a cigar and finely slice it into quarter inch pieces. Unravel each piece and leave it to hang on the lip of a jar or bowl. Bravo!

For the chutney, heat the oil in a small stock or soup pot over medium high heat and sauté the onion. Once slightly tender, add in tomato, raisins and spices. Let the mixture slightly boil, then add in vinegar and lemon juice, then set heat to medium low and allow to reduce for 15-20 minutes until thick.

Boil up the pasta in salted water (you will know when fresh pasta is done when it simply floats up top). Strain the pasta and shock it with a little cold water, then toss it with your sauce. Garnish heavily with the chutney, shaved parmesan and fresh cilantro.