It may suddenly be warm again here, but it is the end of September and it is fall. I am craving all the foods of fall- apples, new potatoes, celery root, cinnamon, walnuts, etc. Today a co-worker brought me a bag of quince from her garden and their lovely scent has me dreaming of things I can make with them. Some I will leave out to perfume the room, the rest will be eaten.

We are harvesting a lot in our garden, trying to eat everything as fast as possible so nothing goes to waste. Yesterday evening I picked patty pan blossoms and stuffed them with quinoa, mushrooms and goat cheese (inspired by this recipe). I knew they wouldn't be making any more patty pans so it wasn't that hard to cut the pretty flowers. I served them with homemade oven fries and a salad with lettuce, tomatoes and carrots out of our garden. Delicious.

Tonight I plan to make a sorrel and walnut pesto to try and tame the sorrel which has grown into a wild bush over summer. I need to cut it back before winter and pesto is the first that comes to my mind. I also like making soufflés with it. Does anyone know if sorrel can be frozen? Then we could enjoy it though winter.

But this post is actually supposed to be about the second translated recipe out of our cookbook. Now that fall has arrived, I've translated a recipe which is perfect for the season and very easy to make. Calculate about an hour from start to finish.

What makes this recipe so special? I love winter squash and all the things that can be done with it. It's definitely a staple at our home during fall and winter. This recipe is easy and casual enough for dinner during the week, but can also be served as part of an elegant dinner.

And the story behind it? Not squash again! If I don't watch out, my husband will be sick of it sooner than I can say "Bon Appétit". So I try to think of different ways to serve it. It can be a warm squash salad with lentils and feta, Risotto, various squash soups or even part of a dessert. When writing this cookbook we wanted something with pasta and this recipe was born.

Tagliatelle with Winter Squash

600 g Winter Squash (I like to use red kuri)
20 g butter
1 leek, slice into thin rings
1 onion, diced
1 clove of garlic, chopped
100 ml white wine
400 ml heavy cream
8 large sage leaves, finely sliced
30 g walnuts, roughly chopped

Salt und pepper

500 g tagliatelle

Cut open the squash and remove the seeds. Peel the squash and cut into bitesized pieces. Steam the squash on a sieve in a pot of water until tender, 10-15 minutes.

Cook the tagiatelle in a pot of boiling water until al dente.

Melt the butter in a heavy skillet. Add the leek, onion and garlic and lightly sauté. Add the white wine and stir. Stir in the cream and sage and warm lightly. Do not let the mixture boil. Carefully stir in the pieces of squash and season to taste with salt and pepper.

Place the pasta on plates, spoon the sauce over the pasta and sprinkle with walnuts.