for the past few weeks i have had these 2 butternut squash just staring at me in the kitchen. each day i would pass them by not knowing what it was I wanted to do with them. then, just like that i'm in the kitchen like a wild child and voila, 3 different dishes appeared before me! i was thrilled and my partner was overjoyed as she sipped on wine and enjoyed sample after sample as the whirlwind cooking progressed.
of course i did make a squash soup which i have posted about before, but this time around i added some "bacon" to give it a nice smoky flavor. i will post that next week.
so the trio of posts begin.
today's post?
mostaccioli w/ butternut squash sauce and brown buttered walnuts
mostaccioli w/ butternut squash sauce and brown buttered walnuts
serves 4
1 medium sized butternut squash
½ yellow onion - chopped
1 scallion - chopped
2 cloves garlic – minced
2 carrots – chopped
2 celery ribs - chopped
2 1/2 cups veg stock
½ cup white wine
3 tbsp earth balance
1 tsp smoked paprika
handful of walnuts – chopped
fresh basil
salt and pepper
turn your oven to 375.
on a large baking sheet lay your squash (after cutting in ½ and de-seeding) face side down. add 1-2 cups water; just enough to creep up the sides of the squash so as not to burn or dry out.
put in oven for 20-30 minutes; depending upon your oven.
In the meantime, prepare your veggies and begin your stock. bring your stock to a boil for 5 minutes after adding the veggies, garlic and white wine. let simmer for another 10-15 minutes or until veggies are cooked soft. the broth should reduce a bit to add room for the squash.
once the squash is finished and can easily be pierced with a fork you can scoop out in the internal part and add to the stock.
cook your pasta until al dente; use approximately 2 cups uncooked.
in a small saucepan, add 1 tbsp. earth balance and your walnuts. cook for approximately 3-5 minutes until browned. remove from heat and set aside.
using an immersion blender (or food processor) blend all of your stock and squash together. It should begin to thicken (if for some reason it’s too runny, add a little flour). add your smoked paprika, 1 2 tbsp. earth balance and salt and pepper to taste.
toss the pasta with the fresh sauce and top with fresh basil, scallions and brown buttered walnuts.
because the flavors are so subtle, serve with a crisp white wine.
enjoy!
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