Pasta, squash tasty side mates

Cheesy pasta shells with but­ter­nut squash in spot­light new din­ner

The Guardian (Charlottetown) - - FOOD -

Katie Work­man has a recipe that com­bines two un­usual in­gre­di­ents to­gether as a side dish. Try Cheesy Pasta Shells with But­ter­nut Squash on your fam­ily or friends tonight.

In this recipe, we give but­ter­nut squash a new life with pasta and a trio of cheeses - Parme­san, soft goat and Monterey Jack. The squash con­trib­utes colour and some bona fide nu­tri­tional value, while diced caramelized onions pro­vide tex­ture and a nice flavour. This can be served as a main course with a salad and a vine­gary dress­ing to bal­ance out the creamy rich­ness of the dish. It also makes a lux­u­ri­ous side dish to a roasted chicken or some grilled or panseared chops. -seared chops.

Us­ing the cook­ing wa­ter from the pasta does a cou­ple of things in this recipe. The wa­ter con­tains some of the starch from the pasta, so it helps thicken the sauce and bind it to the cooked pasta and veg­eta­bles. It also elim­i­nates the need for an ex­ces­sive amount of half-and-half or cream. And, no, I’m not say­ing that this pasta isn’t in­dul­gent... I’m just say­ing it could be even more in­dul­gent.

In the un­likely event you don’t have any left­over roasted squash - or would like to make this other times of the year - I’ve writ- ten the recipe to start with un­cooked squash.

But if you do have left­overs, just skip that step of the recipe and sub­sti­tute 3 to 4 cups of cooked squash.


Start to fin­ish: 45 min­utes Serv­ings: 6 1 medium but­ter­nut squash (about 2 pounds), peeled, seeded and cut into 1-inch chunks (about 4 cups of chunks) 2 medium yel­low onions, diced 1 tea­spoon dried sage 3 ta­ble­spoons olive oil Kosher salt and ground black pep­per 1 pound pasta shells

1 1/2 cups half-and-half

1/4 cup grated Parme­san cheese

1 cup crum­bled soft goat cheese 1 cup shred­ded Monterey Jack cheese Heat the oven to 400 F. On a rimmed bak­ing sheet, mound the but­ter­nut squash, onions and sage, then driz­zle the oil over ev­ery­thing. Toss to coat, then spread into a sin­gle layer. Sea­son Katie Work­man has writ­ten two cook­books fo­cused on easy, fam­ily-friendly cook­ing, “Din­ner Solved!” and “The Mom

100 Cook­book.” She blogs at http://www.the­ with salt and pep­per. Roast for about 35 min­utes, or un­til the squash is ten­der and ev­ery­thing is nicely browned. Mean­while, bring a large pot of salted wa­ter to a boil. Cook the pasta ac­cord­ing to pack­age di­rec­tions. Re­serve 1 1/2 cups of the cook­ing wa­ter, then drain the pasta. Re­turn the empty pasta pot to medium-high heat and add the re­served cook­ing wa­ter and the hal­fand-half. Heat just un­til lit­tle bub­bles ap­pear around the edges of the pot. Whisk in the Parme­san, goat cheese and Monterey Jack un­til the cheeses are melted. Re­turn the pasta to the pan and stir un­til coated with the sauce. Add the cooked squash and onions and toss to com­bine. Ad­just the sea­son­ings and serve hot. Nutri­tion in­for­ma­tion per serv­ing: 650 calo­ries; 250 calo­ries from fat (38 per cent of to­tal calo­ries); 28 g fat (14 g sat­u­rated; 0 g trans fats); 55 mg choles­terol; 500 mg sodium; 78 g car­bo­hy­drate; 6 g fiber; 9 g sugar; 24 g pro­tein.


Give but­ter­nut squash a new life. Serve it along­side pasta shells with a trio of cheeses, Parme­san, soft goat and Monterey Jack.

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