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Thursday, November 11, 2010

Pasta with Acorn Squash and Roasted Garlic



"We want pasta for dinner", sing the three every night.  "Really you want pasta?  Perfect because I just found a recipe that you will really love" I reply as I slice the acorn squash in half.  "What's that?"  "Squash" "ooh, yeech, I said pasta just plain pasta.  I hate it when you add stuff!"  "oh well"...Dinner is served and after a lot feeble attempts to separate pasta from squash they give in and ask for seconds.






Pasta with Acorn Squash and Roasted Garlic
from Vegetarina Planet
Didi Emmons
adapted

1 acorn squash
2T olive oil
garlic bulb
1lb pasta
1/3 cup white wine
1/2t salt
fresh ground pepper
1/3 cup grated parmesan cheese
1/4 chopped walnuts

~ preheat oven 375 (I used my small toaster oven)
~ cut acorn squash and remove seeds and place on baking sheet cut side down
~ bake with oiled garlic bulb 45 to 60 minutes or until flesh is soft
~ let squash cool and scoop out flesh from shell and chop finely
~ cook pasta and reserve 3/4 cup of pasta water
~ heat cast iron skillet
~ toast walnuts, remove and cool
~ add 1T oil and squeeze a few of the garlic cloves into the skillet
~ add wine and reserved pasta water and bring to a boil and let boil 2 minutes
~ add chopped squash and let boil 3 more minutes
~ add pasta and stir well
~ add salt, pepper and cheese and toss
~ plate and sprinkle walnuts and additional cheese

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