Raging Waters

The mornings have been heavy with rain lately. It's as if the tropical rain front decided to hover over our little island and dump its burdensome weight over us. Today's storm was a full-scale downpour. By 9 am many streets were engulfed by raging waters and traffic came to a near stand-still. I had planned to take the boys to Orchard Road, our shopping district, and have lunch at Wendy's, which just opened a while ago. (Although the boys are spoilt for choice in foodie Singapore, sometimes you just can't shake their craving for junk!) Shortly before leaving, Son #2 gets this message on Facebook, and this is what we saw:



So much for our expedition.

And what else to do on a rainy day? Here's my easy version of Jeanne Kelley's Orzo with Butternut Squash and Sage Cream recipe. I used Risoni instead of Orzo, and simplified the procedure for a quick weekday dinner. Serve with your favorite breaded cutlet and marinara sauce. Perfect!

Risoni in Butternut Squash and Sage Cream Sauce

250g butternut squash, diced

1/2 cup heavy cream

6 fresh sage leaves, cut crosswise

1 tablespoon olive oil

3 garlic cloves, minced

1 cup chicken broth

1/4 cup freshly grated parmesan cheese

salt and pepper

300g risoni or orzo pasta, cooked according to package instructions

Saute butternut squash, garlic and sage leaves in olive oil for about 5 minutes. Add chicken stock, bring to a boil and then lower heat to simmer, covered, for about 10 minutes. Remove cover and simmer for another 5-10 minutes, until liquid has almost evaporated.

Lightly mash softened butternut squash with the spatula. Remove sage leaves. Add cream, parmesan cheese and mix well. Check for seasoning.

In the meantime, cook pasta according to instructions. Drain well and add to the cream sauce. Blend thoroughly. Transfer to dish and sprinkle parmesan cheese just before serving.