Friday, October 22, 2010

pasta with roasted squash

red kuri squash

For the longest time I thought there were only two types of winter squash: butternut and acorn. The latter is nice because you can easily cut it in half and it turns into a handy bowl perfectly suited for holding copious amounts of butter and brown sugar. I, however,  tend to buy the former because it's easier to peel and I'm lazy not good at that.

Then  I read this post by Cannelle et Vanille
Red Kuri squash? What the heck is that? The next thing I knew it was popping up all over town. Everywhere I went Red Kuri Squash. The farmer's market, the grocery store, Target (yes, Target!! I couldn't believe it either)

delicata squash

I couldn't stop thinking about it. It invaded my subconscience. Snuck into my dreams. I even started dressing my kids in dark orange.

roasted squash: before
roasted squash: after

Something had to give.

So here's what I made:

Pasta with Roasted Squash

winter squash {I used red kuri and delicata}
roasted garlic
olive oil
fresh basil
salt & pepper
cooked spaghetti

Cut & seed the squash, then toss with olive oil and salt & pepper. Place in 400 degree oven until soft and golden...{for me this took about 20 minutes...or maybe 10. I wasn't really paying attention. I just check when I can start to smell it} Peel the red kuri squash and cut into bite size pieces. No need to peel the delicata, but you can if want.

Toss it all into a bowl with some cooked spaghetti. Pop out those gorgeous garlic cloves and add those. Drizzle some more olive oil on top and finish it off with some fresh basil.

note: go easy on the garlic if you are planning on a hot date

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