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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
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)
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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.
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roasted squash: before |
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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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