Autumn Recipes from Alexandra Dudley

Food writer, podcast host and Sheerluxe recipe columnist, Alexandra Dudley has kindly shared two autumn recipes and a delicious cocktail suggestion with us – all perfect for warm and cosy autumn dining. Read on to discover Alexandra’s recipes for a roasted squash linguine, followed by orange, almond and pistachio biscotti and finished with an amaretto kiss cocktail.

Roasted Squash Linguine

This is such a delicious dish for autumn. The onion squash, also known as red kuri squash has the most wonderfully soft interior and skin when roasted and makes a fantastic pasta sauce. I used fresh linguine from Daylesford Farm which was perfect for this. I’ve finished off this roasted squash linguine with a nutty sage and rosemary browned butter that takes this dish to the next level. Perfect for a dinner party or date night.

INGREDIENTS

| Serves 4 |

For the pasta

• 250g fresh linguine, I used Daylesford farm Organic fresh pasta (or use 300g dry pasta and increase cooking time)
• 1 onion squash
• 3 garlic cloves
• 50g finely grated Grana Padano
• 4-5 tbsp olive oil
• sea salt
• 100-200ml hot water
• 25g butter
• zest of one lemon

For the pecan, rosemary, sage butter

• 80g butter
• 30g  pecans, roughly chopped or crushed
• about 12 sage leaves
• a handful of rosemary leaves

METHOD

• Preheat the oven to 200 C fan setting.
• Cut the onion squash in half, remove the seeds and cut into wedges. Place on a roasting tray, drizzle with olive oil and season generously with sea salt. Roast for 20 minutes, then add the garlic cloves (still in their skins) to the pan. Cook for a further 20 minutes until the squash has cooked through and slightly charred.
• You will only need about half your squash for this (around 450g). Reserve the rest to add into salads.
• Allow the squash to cool just enough that you can pick it up. Transfer 350g of cooked squash to a high-speed blender or magimix. Peel the cooked garlic and add this too. Add the grated Grana Padano, olive oil, a good pinch of salt and 100ml hot water. Blend until you have a thick puree, adding more water if you need to.

• Set a large saucepan of water on to boil for the pasta and prepare the butter. Place the 80g butter, sage leaves, rosemary leaves and pecans into a medium-sized saucepan. Place it on a low to medium heat, allowing the butter to melt and the herb leaves to sizzle for approx. 5 mins. The butter is done when you can begin to see brown flecks within it and it smells nutty. At this point switch off the heat.

• Cook the linguine for just 3 minutes. As the pasta cooks, set a large wide pan on a low heat. Add the squash sauce to this pan ready for the pasta.
• Using tongs, transfer the cooked pasta to the sauce, along with a ladle of cooking water and a knob of butter. Toss to coat the pasta in the sauce.  Then, using your hands roughly break in a couple of remaining cooked wedges of squash (about 150g). Add the zest of lemon and toss again to incorporate.
• Transfer the linguine onto plates and spoon over the pecan, rosemary, sage butter.

 

Orange, Almond & Pistachio Biscotti

Biscotti (sometimes known as Cantucci) are Italian biscuits that originated in Tuscany. Usually flavoured with almonds, these biscuits are twice baked to give them a good crunch. Their crunchiness lends itself very well to dipping and hence, they are often served alongside a Vin Santo (Italian dessert wine) or coffee. I love these with my afternoon espresso as much as I do dunked in a creamy hot chocolate. The almonds and pistachios give them a delightful nuttiness and I love the added aroma of orange zest. They will keep for weeks in an airtight container too.

 

INGREDIENTS

• 130 g granulated white sugar

• 2 large eggs
• 1 tsp vanilla extract (or almond extract)
• 1 tsp baking powder
• Pinch of salt
• 230 g plain flour
• Zest of 2 oranges
• 75g shelled pistachios, roughly chopped
• 75g almonds, roasted for 10 mins in an oven preheated to 180 degrees and roughly chopped

 

METHOD

• Preheat oven to 180 degrees, fan setting and line two baking trays with baking parchment. 
• Using a hand mixer, beat the sugar and eggs until pale, and fluffy (about 5 minutes). Add the vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, salt and orange zest.

• Add the flour mix to the egg mixture and beat until combined, then fold in the chopped pistachios and almonds.
• Turn roughly half the dough out onto a well-floured surface and roll into a log shape, about 20 cm long and 8 cm wide. The dough will be sticky but persevere, making sure your hands are floured also.
• Place the dough onto a baking sheet and repeat with the remaining dough.  Bake for about 25 minutes or until firm and crisp. Remove from oven and let cool on a wire rack for about 10 minutes.
• Reduce oven temperature to 160 degrees C.  Transfer the logs to a cutting board and cut into roughly  2cm slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake for about 8-10 minutes, turn slices over, and bake for another 8-10 minutes or until golden brown.
• Remove from oven and let cool. Keep the biscotti in an airtight container and enjoy with coffee, hot chocolate or just as they are.

 

Amaretto Kiss Cocktail

This Amaretto Kiss Cocktail is inspired by a drink I enjoyed at a rather fabulous floating bar whilst on holiday. It is one of my favourites to enjoy as an aperitif. The smoked salt is the perfect match against sweet amaretto and cranberry and really makes the flavours sing.

 

| Makes 1 |

INGREDIENTS 

• 50ml vodka
• 50ml amaretto
• 50ml Cointreau
• 100ml cranberry juice
• Pinch of Smoked salt
• Orange twist to serve

 METHOD

• Fill a cocktail shaker with ice (use a jam jar if you do not have one). Add the vodka, amaretto, Cointreau, cranberry juice and salt and shake well.
• Pour into a chilled martini glass or champagne coupe and garnish with an orange peel twist.

 

Find more of Alexandra Dudley’s recipes here.