RECIPE. Nov 23, 2010

Don’t Squash Enthusiasm

I don’t have a personal relationship with my guest blogger but I’ve known her mom since high school. While scrolling through facebook updates a few days ago I stumbled across her cooking blog. Excited to take part in a young person’s enthusiasm to cook I asked if she would be a guest on this site. She was more than willing. KK is a 6 year old kindergartner who started having a passion for cooking at a very young age. She especially loves making baked goods and sweets, but regularly helps her mom & dad in the kitchen while making dinner for the family. Her professions of choice for when she grows up are to own a coffee shop {due to her love of hot apple cider and hot chocolate from local cafes}, be a chef {like dad}, or a princess.

When not cooking, KK’s favorite activities include creating artwork, playing with her little sister & learning how to skate. As a new mother I am so inspired when I see parents encouraging the interests of their children. KK’s mom, Brooklyn, is a mother of three, wife and works in the modern world. To know that she is able to take pictures and help her daughter fuel a personal passion through this blog is something very unique and beautiful. I only hope I can emulate this trait. If you are interested in following KK’s blog, as you should, it is here. She just posted a recipe for french bread pizza that any family would be silly not to try.

These directions are straight from KK’s own post but I strongly encourage you to visit the recipe directly on her site, the pictures perfectly match the descriptions and she has her own style. Cut squash into pieces & transfer to large pot with steamer insert. Steam for 30 minutes, or until soft.

Remove squash & cool. Once squash has cooled, remove skin. Set Aside. Heat Olive Oil on medium-high heat. Start to boil water & cook pasta per package directions. Add chopped onions to oil, cook until soft. Reduce heat to medium, and add garlic. Once garlic has cooked for one minute, add water, cream, squash, sage & no chicken base, stirring constantly until all has been incorporated.

Add Salt & Pepper to pan, continue stirring until heated through. Once mixture has been heated all the way through, carefully transfer to food processor and blend until smooth. Stir spinach into sauce & penne mixture, then, stir in Gorgonzola to fully incorporate. Transfer to previous pot used to cook pasta and cook on medium-high stirring constantly until cheese is melted and spinach has wilted.

Garnish with additional Gorgonzola cheese & serve warm! Eat up & enjoy!