Autumn Squash Pasta

Cheese can be used if permitted by the fast. Likewise, use the white wine if the fast permits – otherwise use water.

Ingredients

  • 3 to 4 lbs acorn or butternut squash
  • 1 lb ziti or penne
  • 1/2cup olive oil
  • 2 tbsp unsalted butter
  • 2 large leeks, cleaned and coarsely chopped
  • 1/2 small onion, chopped
  • 1 garlic clove, coarsely chopped
  • 1/2 to 1 tsp sea salt
  • Freshly milled black pepper
  • 1/2 cup dry white wine or water
  • 1/2 cup dry white wine or water
  • 1/3 cup grated Parmesan cheese (opt.)
  • 1 tbsp chopped fresh parsley

Directions

  • Preheat the oven to 350 F. Cut the squash in half; scoop out and discard the seeds. Place the squash, cut side down, in 1 inch of water in a 13-by 9 inch glass baking dish. Bake for 45 to 50 minutes, until tender. Set aside just until cool enough to handle, then scoop the squash from the shells.
  • Meanwhile, cook the pasta in boiling salted water for 2 to 3 minutes less than the cooking time on the package; drain and set aside.
  • Heat the oil and butter in a large pot over low heat. Add the leeks, onion, garlic, sea salt, and pepper. Saute until the onion is translucent and the leeks have become pliable, making sure the garlic does not burn. Add the squash and wine, stirring until a thick sauce forms. Fold in the cooked pasta, taste and adjust the seasoning. Spoon into the same glass dish; sprinkle with the cheese (optional).
  • Bake for 20-30 min. until the cheese (if used) browns; sprinkle with the parsley and serve hot.

Autumn Squash Pasta

Ingredients •3 to 4 lbs acorn or butternut squash •1 lb ziti or penne •1/2cup olive oil •2 tbsp unsalted butter •2 large leeks, cleaned and coarsely chopped •1/2 small onion, chopped •1 garlic clove, coarsely chopped •1/2 to 1 tsp sea salt •Freshly milled black pepper •1/2 cup dry white wine or water •1/2 cup dry white wine or water •1/3 cup grated Parmesan cheese (opt.) •1 tbsp chopped fresh parsley Directions •Preheat the oven to 350 F. Cut the squash in half; scoop out and discard the seeds. Place the squash, cut side down, in 1 inch of water in a 13-by 9 inch glass baking dish. Bake for 45 to 50 minutes, until tender. Set aside just until cool enough to handle, then scoop the squash from the shells. •Meanwhile, cook the pasta in boiling salted water for 2 to 3 minutes less than the cooking time on the package; drain and set aside. •Heat the oil and butter in a large pot over low heat. Add the leeks, onion, garlic, sea salt, and pepper. Saute until the onion is translucent and the leeks have become pliable, making sure the garlic does not burn. Add the squash and wine, stirring until a thick sauce forms. Fold in the cooked pasta, taste and adjust the seasoning. Spoon into the same glass dish; sprinkle with the cheese (optional). •Bake for 20-30 min. until the cheese (if used) browns; sprinkle with the parsley and serve hot.
Course: Main Dish

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