Wednesday, November 3, 2010
this pasta involves butternut squash and also sage so i'm dubbing it fall pasta. it doesn't look like fall around here and doesn't really feel like fall so i've got to get my autumn fix where i can, thanks for pulling through squash.
so besides squash and sage this pasta also includes shallots and spinach. i roasted both the squash and the shallots to bring out their sweetness and then countered that with salt, pepper and a squeeze of fresh lemon. when the ingredients are this delicious they don't need a lot of dressing up. here's what i did....
pasta (we used tri-colored rotini)
1 butternut squash, cut into 1/2 inch-ish cubes*
several shallots, halved or quartered (i only had 3 small ones but i wish i had more)
1 bunch spinach, chopped
handful of fresh sage, finely chopped
juice of 1/2 lemon
salt and pepper, to taste
cook the pasta according to package instructions, reserving about 1/2 cup of the cooking water.
toss the squash pieces and shallots with olive oil, salt and pepper and roast at 350 for about 20 minutes, until the squash is soft.
once the pasta is cooked drain and add the spinach, sage and the 1/2 cup cooking water. toss until the spinach is wilted. add the roasted squash and shallots and toss. add the lemon juice, salt and pepper to taste.
*you will want to use your biggest, sharpest knife for this. and while you are cutting up your squash with your big sharp knife you will constantly say "man! i LOVE this knife!"...or maybe that's just me.