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.
spicy squash pasta
I loved this sauce and I kept it rather thick. I served this along with some steamed broccoli and I just loved dipping the broccoli into the squash sauce! So tasty!! I’m definitely making this again my way….and I just might try ol’ Ms. Stewart’s version one day soon.1 acorn squash
4 large cloves of garlic still in their papery skin
2 T olive oil
salt & pepperCut squash in half, remove seeds and place on cookie sheet. Add 2 cloves of garlic to each half and drizzle with olive oil and salt and pepper. Bake at a 400 degree oven for 45 minutes or until tender. Let squash cool slightly and then scrape out the fleshy insides and discard skins. Remove skins from garlic and set aside.
1 lb pasta (I used fresh tortellini)
When the squash is out of the oven, bring a large pot of water to a boil. Add a pinch of salt. Add pasta; cook until al dente. Drain well.2 T olive oil
2 cloves garlic, crushed
salt
1 t rosemary
1 t sage
1/2 t red pepper flakes (or more to taste)
1/3 c prepared tomato sauce
1/4 c light creamHeat 2 tablespoons oil in a medium skillet over medium heat. Add garlic, a large pinch of salt, red pepper flakes, and a teaspoon each of sage and rosemary. Cook, stirring, until garlic is golden and fragrant, about 5 minutes. Add squash; cook, stirring and mashing with a spoon, until heated through. Add the tomato sauce and cream and stir until combined and smooth in texture. You may need to add a bit more sauce or cream if you feel the sauce is too thick.
Print This RecipeI 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.
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.
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.
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