One-Pot Cheesy Squash Pasta with Boursin & Pecorino
& nostalgia is so fascinating
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Lately, I’ve been thinking a lot about nostalgia. I’ve always been fascinated by the unique and visceral sensations evoked by looking back, how the feeling of time itself almost takes on a physiological quality.
My high school best friends and I love to reminisce over our teenage years, romanticizing the times we would drive around blasting Cute is What We Aim For and prank calling boys. The other day as I was falling asleep, I was thinking about elementary school and how my family would go to Disneyland the day after Halloween because it was always empty. I would look forward to that day every year, and it made me sad to think about how that experience just came and went. But it also made me happy, because what a fun time that was!
It’s also incredible how our mind can blanket a layer of warmth over an era that wasn’t even particularly enjoyable. I look back on the 2020 lockdown with fondness, despite feeling anxious and unhappy that year. I have so many memories of quality time with Grant when we were just one year into our relationship as we filled our time together with cooking, reading, hiking, and camping.
I’m experiencing this now in overdrive since having a baby. I look back to four months ago and want to weep thinking about how little Sagan was and how I’ll never get that time back. People always say things like “They grow up so quickly” or “The days are long and the years are short,” and I’m not one to embrace clichés, but damn, these things are true. I didn’t realize a child’s age is so incredibly fleeting. You fall in love with a version of them, and then the next week it’s gone. Then you fall in love all over again while simultaneously grieving the old version. I never understood how people could say soak in the newborn days when it comes with so much difficulty, but now I get it. I look back on it with nostalgia now.
And of course, the holiday season brings up so much nostalgia of its own. This time of year inevitably conjures up memories of youth, and I can’t help but to think about how so much has changed. Family members gone, entirely new tradition with in-laws, my own family, my siblings’ in-laws, even. When I met Grant in 2018 in Nashville, it was the first time I’d ever been anywhere in the South. Now, I spend Christmases in Atlanta, summers in North Carolina. I think change can be beautiful and wonderful, but sometimes when I think about it all, it’s so surreal.
I mentioned this last week, but this year, I ordered our first Christmas tree and my very own menorah. I hope to create memories that makes Sagan just as nostalgic when he’s older. I love how nostalgia encompasses joy and heartbreak at the same time. It’s the human experience wrapped in one.
THINGS I’M LOVING!
I was tipped off to this H&M underwear while I was pregnant, and even though it’s called “Mama” underwear, there’s nothing inherently maternity about it, and I wear it all the time and recommend it to everyone. It’s the most comfortable, 100% cotton underwear and inexpensive. It does run small though, so go up one size!
Speaking of my sister, I am the older one, so I’ve been used to my sister copying me my whole life (sorry Chiara, love ya). When I would buy something, she would buy it too, except for now the roles have reversed, finally! I saw my sister buy this Corduroy Bomber Jacket from American Eagle, and I was so jealous, I bought it myself. It’s the perfect length — not too cropped, not too long, and I love the deep espresso color.
I cannot believe I haven’t included these here yet, but I can’t stop eating these Just Date Dark Chocolate Chips. I’ve been adding them to my cereal bowls in the morning, and I love them because it’s just chocolate chip sweetened with dates! They’re so tasty, and I tell myself they’re healthy. I usually find them at Sprouts or Whole Foods.
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RECIPE!
I know there are a million, gazillion butternut squash macaroni and cheese recipes out there, but I was craving a cheesy squash pasta this week, and of course, I had to turn it into a one-pot meal. I was thinking more of a risotto-y, cacio e pepe vibe, but then I threw in some Boursin and the dish definitely turned into mac and cheese. But I’m not complaining!
Although it’s certainly not a traditional mac and cheese, it’s a slightly elevated and maybe even slightly easier version that’s going to comfort you on a cold winter night. It’s loaded with garlic and shallots, and I even added a splash of white wine.
I’ve mentioned this before, but my favorite hack recently is using frozen squash in everything. I love butternut squash, but I hate peeling and cutting it. Using frozen squash helps you save a lot of time, and since this dish is meant to be creamy anyway, the soft squash melts in perfectly.
The cheese in this mac and cheese is the Boursin along with Pecorino Romano, and maybe it’s overkill, but damn is it good. So yea, do we need another butternut squash mac? Maybe not, but I’d like to think this one is just a little different ;)
One-Pot Cheesy Squash Pasta with Boursin & Pecorino
Ingredients (serves 3-4)
2 tbsp salted butter
5 cloves garlic, crushed or finely chopped
1 medium shallot, thinly sliced
1 lb cubed frozen butternut squash
Splash of white wine (can skip)
2 1/2 cups vegetable broth
10 oz pasta of choice (I used orecchiette)
5.3 oz Garlic & Herb Boursin
1/3 cup grated Pecorino Romano
1. Heat butter in a large pot or Dutch oven over medium heat. Add the shallots, season with salt and pepper, and cook for 4-5 minutes until they’ve just begun to soften.
2. Turn the heat to medium-high, and add the butternut squash, garlic, and splash of wine. Cook 4-5 minutes until squash is soft.
3. Add the pasta and vegetable broth, and season with salt and pepper. Mix together, bring to a boil, then reduce to a simmer, cover, and cook for around 15 minutes or until pasta is just tender but al dente, stirring occasionally. Every pasta is different, so start checking around 11-12 minutes. You may need shorter or longer than 15 minutes depending on your pasta type.
4. Remove from heat and mix in the Boursin and Pecorino Romano. Transfer to bowls and top with more Pecorino and black pepper.