Creamy Spaetzle & Chili Squash

What on Earth, right?  Read on to find out who or what had a Spaetzle fight in my dining room.
What is the sure-fire signal that autumn is upon us?  Squash cooking, roasting, baking, stewing, grilling, or showing up in any form in our household cooking.   

I diced up my squash, added tabs of margarine, and sprinkled with chili powder.  

Bake them in a 9 x 13 inch dish for 30 minutes at 375 degrees.  

Meanwhile, I boiled a large pot of salted water for my Spaetzle.  

I love this German egg pasta!  It starts off curly and after cooking becomes this meaty, soft, filling pasta.  It’s hard to have one serving of this pasta.  

Cook for 15 to 17 minutes til soft. 
For the sauce, sauté butter and onion for about 5 minutes or until softened. 
Add 1/2 cup almond milk and salt and pepper to taste.
Add two handfuls of shredded cheese.  I used rice cheese tonight instead of the sharp cheddar that we sometimes use.  
Next, microwave these bad boys.  
By now the squash should be perfectly cooked and making your entire house smell peppery. 

Everything in this autumnal meal came together perfectly. 
All it needed was a solid autumnal beer. 

I would have loved to plan ahead and Skyped my German sources, alas it was far too late for all of you!  
Any suggestions?
Other than wearing your Spaetzle shirt while cooking makes you stronger and that

leaving a bag of unsupervised Spaetzle out all day attracts nasty little cats. There are only 8 lives left on this cat.  I bet his little tummy hurts tonight!
Baked Chili Squash
1. Slice acorn squash, scoop out seeds, and place in 9 x 13 inch baking pan.  Fill holes with dabs of butter or margarine, sprinkle with chili powder.  
2. Bake in a 375 degree oven for 25 to 30 minutes or until soft. 


Spaetzle with Cream Sauce
1. Boil large pot of salted water.  Add pasta and cook for 15 to 17 minutes til soft.  
2. Drain pasta.  
3. For sauce, saute 2 tablespoons of butter and 1/2 a yellow onion.  Salt and pepper to taste.  Add 1/2 cup milk and 2 handfuls of shredded cheese.  Cook on low until thick and bubbly.  
4. Serve sauce on top of cooked Spaetzle with a side of sausage of your choice

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