hooray for autumn: spicy squash pasta

Last night I was cheering that it had only rained one day this past week. I spoke too soon and I managed to get all soaking wet from my bike ride today. I’ve been busy this past week volunteering my time at the Vancouver International Film Festival during the day and working on some freelance design work at night, so updating this blog and planning recipes hasn’t been a priority. Yesterday, I had my day free, so after a quick ride to get groceries, I got down to business. After looking through the lastest Martha Stewart Living mag, I figured I’d make some spicy squash pasta. However, I didn’t have any ricotta cheese or parmesan, so I decided to make a few modifications to her recipe.

I was tagged by culinary in the desert to do the 23rd post meme thingy. I felt kind of silly after counting out all my posts to discover that my polenta post from a couple posts down was actually my 23rd post! I guess I’ve got a long way to go. Luckily the cooler weather is here and I can bake and cook to my hearts content. Be forewarned, that there will be lots of squash recipes in the near future. I’ve got some butternut squash and a few cans of pumpkin to play with! Heck, I’ve got some yams to throw in there as well. Enjoy autumn, I think I will. Well, once I can get used to the idea of bike riding in the rain again.

3 comments to “hooray for autumn: spicy squash pasta”

  1. 1
    helen   November 2, 2005 at 2:07 pm

    do you think the squash pasta would be good with mild cheddar instead of the ricotta? Or is that too harsh? I don’t have any ricotta on hand but have everything else.

  2. 2
    kickpleat   November 2, 2005 at 2:10 pm

    I didn’t have ricotta either, so I just left it out and added cream instead. I think some cheddar would be fine! Let me know how it works out.

  3. 3
    helen   November 2, 2005 at 4:12 pm

    I followed the recipe but doubled the herbs and garlic. Then I added a chopped up a fresh tomato to the squash mixture. I mixed the squash with the pasta to camouflage it (I have 4 kids)and topped it with a bit of cheddar cheese. It was great and everyone liked it, except one person who just added more cheese. It’s a keeper. Thanks for the advice. hh

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