It`s September, and we know it not only because the school starts, but the markets and supermarket shelves are getting full with pumpkins and squash. I have to tell you it is one of my favourite vegetables. It`s so tasty and good almost in and with anything. Soup,dip, lasagna, pie you name it, this orange treat its versatile, easy to use, and with the right seasoning we can reach to new culinary heights.
Of course it is also perfect with pasta. Pasta is good, pasta is a heavenly invention, which almost everybody likes and can be eaten with anything. What I love about it the most is, when the fridge is empty an there’s nothing at home, some pasta with some oil and herbs can even save a day or a hangover.
Half of a butternut squash
3 cloves of garlic
1 pack of tortelli or any pasta really
a bit of butter
100ml of creme
Slice the squash into wedges, put it in a baking dish, with the garlic, salt and oil, and put it in the oven for 180C for about 30-40 minutes or until soft.
Cook the tortelli
When The squash is ready mash it in a saucepan with the butter and creme and fold in the tortelli. Now, you can use any seasoning you like sage, thyme, sumac and nutmeg are good friends with the squash. You can add some extra salt and maybe some white pepper. Perfect with white wine. Enjoy!
- Summer Meal Series #15: Butternut Squash and Carrots with Coconut Milk and Curry (thesimpledollar.com)
- Squash and saffron risotto (thefrugalcook.blogspot.com)
- Butternut Squash Soup Recipe (rawlivingfoods.typepad.com)
- KitchenAid Pasta Gadgets: Pasta Press or Pasta Roller? (hubpages.com)