Tuesday, October 2, 2007

Pasta with Garlicky Butternut Squash

This is adapted from an Urban Organic recipe. Chris and I made it last night for dinner and it was seriously tasty. And oh so autumnal.

1 lb whole wheat pasta of choice
1 large butternut squash
1/4 cup olive oil
6-8 large cloves garlic, minced
1/4 cup water
1/4 tsp nutmeg
1/4 tsp sage (I substituted 1/2 tsp thyme)
1/4 cup minced fresh parsley (I substituted 1/2 tsp dried cilantro)
salt and pepper to taste
parmesan cheese for garnish (optional)

Seed, peel, and dice the squash (about 1/2" chunks). Heat oil in large skillet over medium heat and add squash. Saute about 5 minutes until it begins to brown. Add garlic and saute for another couple of minutes. Add water, herbs, salt, and pepper, and cook until squash is tender, about another 5 - 10 minutes. Meanwhile, add pasta to boiling salted water and cook until al dente. Drain pasta and toss with squash. Generously cover with grated parmesan cheese and serve immediately!

NOTE: One of the very best things about eating squash, I think, is toasting the seeds. So don't throw those seeds away!! Remove all the squash guts from the seeds, rinse them well, and mix with about 1 TBSP olive oil and any combination of spices. Combos I've tried and like: salt and pepper, curry powder, paprika and S & P, nutmeg and pepper, black tea and pepper, cinnamon and sugar. Be creative! Spread evenly on a baking sheet and bake at 400 degrees for 5 - 10 minutes, checking regularly so they don't burn. So good on top of salads, soups, or just by the handful...


Tofu Robot said...

Luckily I read this post before making "the best squash ever" (see above), and so didn't throw out the seeds and roasted them instead with salt and curry powder.

The only bad part was that I ate every single one before I'd even gotten the squash itself into the oven.

Alexandra said...

Gia and i made this for dinner tonight and it was AMAZING! We paired it with sauteed swiss chard which was a really nice mix of bitter and sweet.

And i tried to bake the seeds, but i burned them. next time...