butternut squash with garlic, pasta, herbs

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Winter tradition: baked squash with pasta and some fresh herbs.

 

 

 

* Exported from MasterCook *

 

Butternut Squash with Garlic, Pasta, Sage and Marjoram

 

Recipe By :KP2004 Casual Meals

Serving Size : 2 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds butternut squash

1 teaspoon olive oil

salt and black pepper

Mrs. Dash seasoning -- (herbal)

4 ounces farfalle pasta

~or penne, rotini, fusille, etc.

4 garlic cloves -- minced

1 tablespoon unsalted butter

1 tablespoon extra virgin olive oil

1/4 cup chopped fresh herbs -- Sage and marjoram

freshly grated Parmesan cheese -- for garnish

 

1. Rinse the squash. Pat dry. Using a chef's knife, halve the squash

lengthwise. Remove the seeds and pulp-strands. Rub the cut sides lightly

with olive oil. Sprinkle with salt, pepper and Mrs. Dash herbal seasoning.

Place cut side down in a baking pan or rimmed cookie sheet. Bake in a 350F

PREHEATED OVEN for 55 to 60 minutes or until the skin on the larger end

begins to buckle and/or a knife inserts easily. Remove from the oven; flip

the squash (cut side up) and let stand to cool 30 minutes. TIP: Make squash

ahead; cool completely, cover and refrigerate until needed.

 

2. Meanwhile, cook the pasta in plenty of salted water until al dente.

Drain, reserve 1 cup of the pasta water. Rinse the pasta to stop the

cooking. Set aside.

 

3. Peel the squash; or scoop out big sections of cooked squash from each

half. Cut into bite-size pieces. You will need 3/4 cup chunks per serving.

Set aside. Refrigerate any leftover squash.

 

4. Mince the garlic; rinse, dry and chop the fresh herbs.

 

5. In a large skillet, saute or wok-pan, heat the extra virgin olive oil

over medium setting; add the butter. When melted add the garlic and saute

for about 2 minutes, or until aromatic. Add the pasta, separating any

clumps with your fingers before adding it to the hot pan. Stir; add salt

and pepper and saute 1 minute or until the pasta is warmed and coated with

the oils. Add the squash and stir to combine. Add the herbs and stir to

combine. Add 1/2 to 2/3 cup reserved pasta water; stir gently to loosen any

bits that stick to the pan. Reduce heat to medium low setting; cover and

slow-boil for 2 minutes or until the water thickens to a sauce consistency.

Serve hot; offer parmesan.

 

For a side dish, increase the pasta. You can double the pasta to serve 4

without increasing the other ingredients; but for more servings, re-scale

all ingredients.

 

Source:

" Hanneman 2003-10-31 "

S(Archive):

" http://home.earthlink.net/~kitpath/ "

 

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Per Serving (excluding unknown items): 486 Calories; 16g Fat (28.6%

calories from fat); 11g Protein; 79g Carbohydrate; 7g Dietary Fiber; 16mg

Cholesterol; 29mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Vegetable; 3

Fat.

 

NOTES : I think marjoram is making a come back. It's a delightfully fresh

herb when paired with sage. Baked winter squash has a rich deep flavor. You

could use the microwave for speed but flavor will be sacrificed. This is

good as a vegetarian main dish pasta or as an accompaniment. The recipe

isn't original. It's traditional. VARIATION: add dark cooked beans -- black

beans or red kidney beans -- for protein, texture and contrast.

 

Nutr. Assoc. : 0 0 0 0 330 0 0 0 0 0 0