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In this month’s issue, contributor Amanda Hardin breaks down the Tin Angel’s legendary butternut squash soup. Here, chef Donald Main offers a reinvented version that makes for a homey, filling entrée.
2 lb. butternut squash
1 small sweet potato
1 tbsp. shallot finely chopped
1 tbsp. chopped garlic
2 tbsp. butter
1/4 cup white wine
2 oz. goat cheese
2 oz. mascarpone cheese
1 pinch nutmeg
1 tbsp. fresh sage, chopped
2 tbsp. Parmesan cheese
½ tsp. white pepper
1 egg yolk
16 large stuffing pasta shells
Buttered bread crumbs (1 cup panko plus 2 tbsp. melted butter, mixed)
Roast butternut squash and sweet potato at 350 degrees until tender. Let cool. Remove and discard skins; place in a small mixing bowl. Sauté shallots in butter until translucent. Add garlic and white wine and reduce wine by half. Add shallot mix to squash and potato mix, then add remaining ingredients and mix well.
5 tbsp. butter
4 tbsp. flour
4 cups milk
1 tbsp. cornstarch slurry (cornstarch and cold water mix)
2 tsp. salt
½ tsp. nutmeg
½ tsp. white pepper
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Add cornstarch slurry and bring to a boil. Simmer for 10 minutes, stirring constantly, then remove from heat. Season with salt, nutmeg, and white pepper and set aside until ready to use.
Cook 16 large stuffing shells according to directions. Stuff shells with about 2 tablespoons of squash mixture apiece and place in a buttered baking dish pasta side up. Top with béchamel sauce and buttered bread crumbs and bake at 350 degrees for 15 minutes.
For Amanda Hardin’s take on a similar dish, butternut squash ravioli, visit highheelstohotwheels.com.