Like the folks over at The Grub Report, I've never been a big fan of squash. My sister always makes it on Thanksgiving and Christmas, and after the one person who eats squash has some, it just sits there in its sad little bowl, lonely, getting all cold and runny.
However, I might try this recipe for Butternut Squash-Tossed Pasta. I think it has enough other ingredients where the flavor of the squash will be lessened a bit. It also uses Butternut Squash from Trader Joe's, though I'm going to assume you can use any brand (the Trader Joe's Gorgonzola-Walnut Tortellini is something I'd definitely use, however).
Butternut Squash-Tossed Pasta with Thyme and Pecorino Romano
1 16-oz package Trader Joe's cubed butternut squash
1 tablespoon vegetable oil
1 tablespoon curry powder
Pinch of red pepper flakes
Salt to taste
Pepper to taste
2 minced garlic cloves
1 tablespoon minced fresh thyme
8 oz cooked Trader Joe's Gorgonzola-Walnut Tortellini
1 tablespoon grated Pecorino Romano
Preheat the oven to 400°.
Dump the butternut squash in an ovenproof dish and add the vegetable oil, curry powder, red pepper flakes, salt, and pepper. Toss to fully coat the squash with the oil and seasonings.
Cover the dish and roast until very soft, about 45-50 minutes. Uncover the dish for the last 10 minutes of the roasting process to bring out a nice, toasty color in the squash.
While the squash is still hot, add the garlic and thyme and stir to combine. Add the cooked pasta and toss gently until fully coated. Garnish with the grated Pecorino Romano.
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Reader Comments (Page 1 of 1)
7-11-2007 @ 3:24PM
Dmnkly said...
I don't mean to be snide, but I really don't get it... why is butternut squash something that needs to be prepackaged?
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7-11-2007 @ 5:29PM
Adriane said...
Dmnkly- I used to say the same thing...until I worked in produce and occationally had to cut one of those suckers. Not an easy feat, even with a super sharp knife! So, I guess in this case it's not so silly to buy prepackaged. On a side note, as a single cook, I couldn't imagine using a whole squash for myself, unless I intended to eat it all...week...long.
But I completely digress. Butternut squash in JULY? There is a reason your sis makes this in November and December-it's winter produce. In season recipes, please!
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7-12-2007 @ 1:36AM
Sam said...
I'm not sure if it was the lighting or the camera, but that picture definitely doesn't look appealing.
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7-12-2007 @ 10:17AM
Ian said...
Don't like squash? Every year I have an annual Squash Dinner. This year will be 7th. My friends look forward to it. I make a soup or salad. A side dish and an entree, and even a dessert. Everything has a different type of squash in it. And I try not to duplicate recipes. You'd be surprised the things you can do with squash if you search the internet. This looks like a good recipe.
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