October 2011 – Noon Café

Happy Halloween!

We had a fun little Halloween dinner tonight based on the colors of the holiday – Black squid ink pasta and Kalamata olives with orange butternut squash and bell peppers. It not only looked festive and elegant, but the flavors also worked very well together. I would highly recommend it for your next Halloween dinner party if you’d like to try something new and fun :).

The trickiest part of the recipe was finding the black pasta. If you live in the Seattle area, Pasta & Co. has it in stock. The flavor is about the same as typical pasta, but the look really stands out. I think it’s well worth the hunt for this recipe.

Black and Orange Halloween Pasta

From Epicurious.com

2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch chunks

2 orange bell peppers, cut into 1-inch pieces

4 garlic cloves, thinly sliced

1 tablespoon thyme leaves

1/2 teaspoon hot red pepper flakes

1/4 cup extra-virgin olive oil

1 pound black linguine or spaghetti (squid or cuttlefish ink pasta)

1/2 cup pitted Kalamata olives, chopped

Preheat oven to 425°F with rack in middle.

Toss squash and bell peppers with garlic, thyme, red pepper flakes, oil, and 1/2 teaspoon each of salt and pepper in a 17- by 11-inch 4-sided sheet pan. Roast, stirring once, until vegetables are just tender and browned in spots, 25 to 35 minutes.

While vegetables finish roasting, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot.

Remove sheet pan from oven and pour reserved water over vegetables, stirring to loosen from pan. Stir in olives, then add vegetable mixture to pasta in pot and toss to combine.

We paired dinner with a red wine by Owen Roe Winery called Sinister Hand. Ooooh, spooky! 😉 Also yummy! 🙂

I made a couple of batches of applesauce spice muffins to warm up the house on chilly October days. The original recipe was from Gourmet magazine, and it can be found at Epicurious.com. I used a few tricks to make these treats a little healthier, though ;). I substituted whole-wheat pastry flour for the all-purpose flour, I reduced the sugar a little and I replaced the butter with a blend of canola oil and light sour cream.

Applesauce Spice Muffins

Muffin Ingredients:

1 1/2 cups whole wheat pastry flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

Pinch of salt

2 large eggs

1 cup lightly packed light brown sugar

¼ cup canola oil

¼ cup and 3 tablespoons light sour cream

1 cup unsweetened applesauce (cinnamon or plain work well)

1 cup pecans or walnuts, coarsely chopped (optional)

Topping Ingredients:

1 1/2 tablespoons granulated sugar

1/4 teaspoon cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

¼ cup sliced almonds (optional)

Put your oven rack in the middle position and preheat to 400 degrees. Grease the muffin pan or line it with cupcake papers.

Stir together the flour, baking powder, baking soda, spices, and salt in a medium bowl. In a large bowl, whisk together the eggs and brown sugar, then whisk in the canola oil and sour cream until well combined. Stir in the applesauce. Add the flour mixture to the wet mixture until the flour is just moistened. Stir in the nuts at this point if you are using them. Divide the batter between 12 muffin cups.

For the topping, stir together all of the topping ingredients with the almonds if you are using them. Sprinkle evenly over the muffins.

Bake until the muffins are puffed and golden, about 20 minutes. A wooden skewer inserted should come out clean.

Happy Halloween!

All Hallow’s Eve ~ Black and Orange Halloween Pasta

Halloween Season ~ Applesauce Spice Muffins