Pasta: orecchiette squash thyme

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* Exported from MasterCook *

 

Orecchiette with Butternut Squash and Thyme

 

Recipe By :Jannequin Bennett

Serving Size : 4 Preparation Time :0:30

Categories : Pasta Pumpkin

Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small butternut squash

8 ounces orecchiette pasta

2 teaspoons vegetable oil

1 large leek

4 cloves garlic

1 cup dry white wine

1/2 cup vegetable broth

or 1 cup cooking water from squash

Salt and freshly ground black pepper -- to taste

2 tablespoons extra-virgin olive oil

1 tablespoon fresh thyme -- (1 teaspoon dried)

 

1. PREPS: Peel and seed the squash; cut into 3/4-inch cubes [12 cups or less].

Trim leek, retaining white part only; cut into halves lengthwise, thinly slice,

rinse well. Thinly slice the garlic cloves.

 

2. Bring 3 quarts of salted water to a boil in a large stockpot. Add the squash

and cook until just tender, about 4 to 6 minutes. Drain (reserving 1 cup of

water for later) and rinse lightly with cold water. Set aside.

3. While the squash cooks, bring 3 quarts of water to a boil in another

stockpot. Add the pasta and cook until just al dente, about 8 minutes. Drain,

rinse lightly with cool water and set aside.

4. Heat the vegetable oil in a large skillet over a medium-high flame. Add the

leek and garlic and saute until the leek is tender. If using dried thyme, add to

the pan.

5. Turn the heat to high and add the wine. Cook until the wine is reduced by

two-thirds. Add the vegetable stock or squash cooking water and cook until the

liquid is reduced by about one-fourth. Add the squash and reduce heat to medium.

6. Season with salt and pepper to taste. Add the olive oil, thyme (if using

fresh) and orecchiette and mix well. Serve immediately or keep warm in a low

oven.

Makes 4 servings.

 

Source:

" Very Vegetarian by Jannequin Bennett (Rutledge Hill 2001) "

S(Photo):

" http://www.naplesnews.com/02/08/neapolitan/d711624a.htm "

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Per Serving (excluding unknown items): 561 Calories; 11g Fat (17.8% calories

from fat); 13g Protein; 100g Carbohydrate; 10g Dietary Fiber; trace Cholesterol;

232mg Sodium. Exchanges: 6 Grain(Starch); 1 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 4913 0 0 0 0 0 0 0 0 0

 

 

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