Sunday, October 23, 2011

Butternut Squash and Cranberry Pasta

Brady made the below pasta recipe for me last week and it was definitely blog worthy. Not only did it taste good, but it looks pretty and is perfect for fall.  I loved that this was a vegetarian pasta yet it still felt hearty.We both thought that it was great as is but you could add a bit of chopped pancetta for a some texture and to add a little saltiness if you feel the need to have meat. I would imagine a little pancetta added to this dish would be pretty amazing!

Butternut Squash and Cranberry Pasta
** from Budget Bytes

Serves 4
Prep/Cook Time: 40 minutes total

1 (2 pound) butternut squash, peeled, seeded and cut into small cubes
4 T. oil, divided
1 tsp dried sage
1 pound pasta, such as orecchiette
1/2 bunch fresh parsley, chopped
1/3 c. dried cranberries
3/4 c. shredded parmesan
salt and pepper to taste

Cut the ends off of the squash to provide a flat surface. Stand the squash on one end and use a vegetable peeler to remove the skin. Slice a few rounds off of the small end to shorten the squash, and then cut down through the center of the thick end to expose the center. Use a spoon to scoop out the seeds and pulp. Cut the remaining squash into small cubes.

Heat 2 Tbsp of olive oil in a large pot or skillet over medium heat. Once the oil is hot, add the cubed squash, sage, salt & pepper (a generous sprinkle). Saute until the squash tender (about 10-15 min). Taste a cube or two to make sure they're cooked through. Turn the heat off.

While the squash is cooking, cook the pasta according to the package directions (boil for 7-10 minutes or until al dente). Drain the pasta. Once the squash is tender and the pasta is drained, add the pasta, cranberries, and chopped parsley to the pot. Stir to combine. Drizzle the last 2 Tbsp of olive oil over everything and add salt and pepper to taste. Before serving, stir in the shredded parmesan.

** You could also roast the butternut squash for about 30 minutes in a 425 degree oven. The squash got a little mushy and I think roasting it might preserve the shape and texture of the butternut squash.

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