ONTD

(Her head iz PASTEDE ON, right?)

rhcp ::




It’s indisputable, people love her. From her kitchen shorthand (EVOO, anyone?) to her infectious, can-do attitude and un-fussy approach to cooking, Rachael Ray is one of a kind. Her stratospheric rise to a household name has as much to do with her personality as her serious skills in the kitchen. She extracts Oprah-like adoration from her many fans, and it’s not hard to see why.......

Despite her star status, Ray is determined to stay real. She still spends as much time as she can at her cabin in the Adirondacks with her husband, John, her family (the “research team”), and Isaboo. “My life has been a total accident,” says Ray, “A very happy, wonderful accident that I didn’t and couldn’t have planned.”


As seen in Every Day with Rachael Ray
page 124; February-March 2006

Isaboo’s Butternut Squash
5 SERVINGS

This recipe was inspired by Boo. I know it sounds odd, but my girl loved butternut squash! One of the most comforting traits of our puppy Isaboo is that she’s crazy-nuts for butternut squash, too. Using frozen squash makes this sweet, creamy pasta possible year-round. Always check with your vet about which foods are appropriate for you to share with your pet.

Salt
1 lb small ridged tube macaroni,
such as tubetti
1 Tbsp extra-virgin olive oil (EVOO),
one turn of the pan
2 Tbsp unsalted butter
2 Tbsp chopped fresh thyme
1/2 medium onion
3 Tbsp all-purpose flour
2 cups chicken broth
One 10-ounce box frozen cooked
butternut squash, thawed
1 cup heavy cream or half-and-half
2 cups shredded sharp cheddar cheese
(8 ounces)
1/2 cup grated Parmigiano-Reggiano cheese (a couple of handfuls)
1/4 tsp freshly grated nutmeg
(eyeball it)
Freshly ground pepper

1. Bring a large pot of water to a boil. Salt the water, then add the pasta and cook until al dente.
2. Meanwhile, heat a medium heavy-bottomed pot over medium heat. Add the EVOO, one turn of the pan, and the butter. When the butter melts into the olive oil, add the thyme, then grate the onion directly into the pot with a handheld grater, such as a Microplane. Cook the onion for 2 minutes, then stir in the flour and cook for 2 minutes more. Whisk in the broth, then stir in the butternut squash and heat until warmed through and smooth. Stir in the cream and bring the sauce to a bubble. Stir in the cheeses and season to taste with salt, nutmeg, and pepper.
3. Drain the cooked pasta, return it to the pot it was cooked in and add the sauce. Stir together and serve.

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