Fall is one of my favorite times of the year. To me, it’s the season of change, new beginnings, comfy sweaters, and the end of constant sweating and uncontrollable frizz.
This Fall in particular has been extra special. Just two weeks ago my husband and I welcomed into our home a beautiful little puppy. She is a Lagatto Romagnolo (an Italian water dog), the love of our lives, and the sweetest thing. Her name? Well, it’s Giada Carmelina Eonta. We fondly named her after Giada De Laurentiis, who we both are shamelessly obsessed with. Her middle name is our favorite restaurant in the North End and the rest of you can figure out yourself. Bringing home a new puppy certainly has its challenges but I can honestly say it is one of the best decisions we’ve ever made and my heart has grown another size.
So in honor of Giada (the chef), Giada (our little love), and Fall, I made this dish the other night that was total perfection. It only took about 30 minutes and was a great way to get your veggies in. I cut the recipe in half (below is for 3 servings) and I can tell you it’s incredibly filling!
- 2 tablespoons of extra-virgin olive oil
- ½ onion, chopped
- 1 garlic clove, finely chopped
- ½ butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 2 cups)
- 1 eggplant, cut into 1-inch cubes
- ½ teaspoon dried rosemary, crumbled
- ½ tablespoon chopped fresh thyme leaves
- ¾ cups dry white wine
- 1 cup fish broth, fresh or frozen, or canned vegetable broth
- ½ pound uncooked large shrimp, peeled and deveined
- Salt and pepper
- 8 ounces orange-colored fresh spaghetti or linguine (we used whole wheat to be healthy)
- ¼ stick of unsalted butter
- Heat the oil in a heavy large nonstick frying pan over medium heat.
- Add onion and sauté until tender, about 5 minutes.
- Add the garlic and sauté for just a minute – don’t let burn!
- Add the squash, eggplant, rosemary and thyme and sauté for 8 to 10 minutes.
- Add the wine and broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes.
- Add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 5 minutes. Season, to taste, with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often, about 5 minutes. Drain pasta.
- Toss the pasta, squash mixture, and butter in a large bowl until the liquid thickens slightly and coats the pasta. Transfer the pasta mixture to a wide shallow bowl and serve.