PASTA WITH WINTER SQUASH AND TOMATOES
If we're being truthful, this sweater weather recipe should really be called "winter squash and tomatoes with pasta," as the 2 pounds of squash far outweigh the 1/2 pound of penne it calls for. We think that's a good thing. Every single piece of pasta gets a generous coating of sauce, and there's even some left behind after the pasta is long gone. That's what bread is for.
Provided by Mark Bittman
Categories pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
- When squash is tender - about 10 minutes for shreds, 15 or so for small cubes - cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 9 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 821 milligrams, Sugar 9 grams
PASTA WITH ROASTED WINTER SQUASH AND RICOTTA SALATA
Ricotta salata is a dry, salty, distinctively flavored ricotta cheese that is widely used in Southern Italy. If you can't find it you can use goat cheese; the goat cheese version will be creamier.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425ºF. Cover a baking sheet with foil. In a bowl, toss the squash with the garlic, salt, pepper, rosemary, and 1 tablespoon of the olive oil until all of the squash is coated with oil. Transfer to the baking sheet, place in the oven and roast for 30 minutes, or until tender and caramelized. Remove from the heat. Remove the garlic cloves and discard. Transfer the squash to a wide pasta bowl and add the cheese. Keep warm.
- Bring a large pot of generously salted water to a boil and add the pasta. Cook al dente, following the timing instructions on the package but checking the pasta a minute or two before. Ladle about 1/2 cup cooking water from the pasta into the bowl with the squash and cheese and stir together.
- When the pasta is ready, drain and toss with the squash mixture, the remaining tablespoon of olive oil, and the parsley. Serve hot.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 7 grams, Carbohydrate 82 grams, Fat 11 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 652 milligrams, Sugar 5 grams
ROASTED WINTER SQUASH
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h25m
Yield about 2 cups puree
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.
- Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
- Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
- Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.
- Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.
- Variation for Smoky Butternut Squash: Cook the prepared squash on a baking sheet in a covered grill with soaked chips to give a slightly smoky taste. Substitute in any of the recipes that call for roasted squash. If cooking kabocha, acorn, or other difficult-to-peel squash, cut in half, scoop out the seeds, and rub the insides and cut edges with the vinegar/molasses mixture. Place on a baking sheet, cut sides up, and roast at 400 degrees F until tender. Scoop out and puree.
- Toasted Spice Rub:
- Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
- Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
- Chef's notes: Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.
- Taste your chili powder before adding and, if spicy and hot, cut back the amount. California chilies are almost sweet, not hot.
- Yield: about 1 cup
ROASTED WINTER SQUASH
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 50m
Yield 2 cups, pureed
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl.
- Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, rosemary, sugar, vinegar (stand back so as not to get splattered), and molasses. Mix well and bring up to a boil. Reduce heat and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. Season with a pinch of salt and pepper.
- Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
- Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, or refrigerate for up to 5 days, or freeze for up to 2 months.
ROASTED BUTTERNUT SQUASH PASTA RECIPE BY TASTY
Here's what you need: butternut squash, white onion, olive oil, salt, pepper, nutmeg, vegetable broth, almond milk, garlic, red pepper flakes, dried sage, broccoli, whole wheat pasta, grated parmesan cheese
Provided by Spencer Kombol
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C).
- Add butternut squash and onion to a parchment paper-lined baking sheet, and season with olive oil, salt, pepper, and nutmeg.
- Roast for 25-30 minutes, or until tender.
- Add roasted squash and onion to a food processor or blender. Add vegetable broth, almond milk, and blend until smooth.
- In a large sauce pot over medium heat, add olive oil, garlic, red pepper flakes, and sage. Cook for about 1 minute, or until fragrant. Add squash puree and bring to a simmer, stirring occasionally.
- Add cooked pasta and steamed broccoli and stir to combine.
- Top with Parmesan, and serve.
- Enjoy!
Nutrition Facts : Calories 624 calories, Carbohydrate 93 grams, Fat 24 grams, Fiber 9 grams, Protein 12 grams, Sugar 13 grams
WINTER PASTA WITH BROWN BUTTER, SQUASH, AND ARUGULA
This pasta is hearty and perfect for a winter meal, however it's so good you'll likely make this all year round!
Provided by stefychefy
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread squash into a baking sheet. Drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash; toss to coat.
- Roast in the preheated oven until squash is browned and softened, about 30 minutes. Remove from oven and keep warm.
- Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 10 to 11 minutes. Drain linguine, reserving 1 cup pasta water.
- Melt butter in a pot over medium heat until bubbling and slightly browned, about 5 minutes. Cook and stir garlic and pine nuts in the brown butter until fragrant, 2 minutes. Add linguine, arugula, 1 cup Parmesan cheese, 1/4 teaspoon black pepper, and enough pasta water to moisten to the mixture. Toss until Parmesan cheese melts.
- Transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon Parmesan cheese.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 44.5 g, Cholesterol 39.9 mg, Fat 21.5 g, Fiber 2.7 g, Protein 13.2 g, SaturatedFat 10.2 g, Sodium 316.1 mg, Sugar 2.7 g
SWEET ROASTED WINTER SQUASH
Sugar, butter, and spices on roasted acorn squash.
Provided by Josh Gebelein
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cover a baking pan with aluminum foil and coat with vegetable oil.
- Remove acorn squash stems, cut in half lengthwise, and clean out the seeds. Place squash cut side-down onto the prepared baking pan.
- Roast in the preheated oven until tender, 30 to 60 minutes, depending on the size of the squash
- While squash roasts, place brown sugar, butter, sea salt, cinnamon, and allspice in a small bowl. Microwave to melt the butter, about 30 seconds; stir to combine.
- Remove squash from the oven, turn over, and coat with the sugar mixture. Continue to roast for 5 minutes more.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 53.3 g, Cholesterol 15.3 mg, Fat 9.4 g, Fiber 3.9 g, Protein 2.1 g, SaturatedFat 4.2 g, Sodium 456.1 mg, Sugar 32.3 g
ROASTED SQUASH AND MUSHROOM PASTA
Earthy roasted mushrooms and hearty, sweet roasted butternut squash lend exceptional flavor of this pasta dish.
Provided by Martha Stewart
Categories Butternut Squash Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Toss breadcrumbs with 2 tablespoons cheese and 1/2 teaspoon salt.
- Toss squash with 3 tablespoons oil and the sage, if using, season with salt, and spread on a rimmed baking sheet. Roast 10 minutes. Meanwhile, toss mushrooms with remaining tablespoon oil; season. Push squash to one side of pan and add mushrooms. Roast 10 minutes. Flip vegetables and roast until tender and golden, 20 minutes. Remove half the squash, sprinkle remaining vegetables with breadcrumb mixture and return to oven. Roast until golden brown, about 5 minutes.
- Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve 1 1/2 cups pasta water, then drain. Add reserved squash and 1 cup pasta water to pot, and cook over medium-high heat, mashing as it comes to a boil. Add pasta and remaining 6 tablespoons cheese. Season with salt and pepper. Add more pasta water, if necessary, to make a creamy sauce. Stir in remaining vegetables just before serving. Sprinkle with additional cheese and drizzle with olive oil.
Nutrition Facts : Calories 594 g, Fat 15 g, Fiber 8 g, Protein 21 g, SaturatedFat 4 g
ROASTED WINTER SQUASH PASTA
This recipe is part of The New York Times' "Recipes for Health" series. You can roast the squash in advance of your meal and when ready to eat, reheat in the microwave while you cook your pasta.
Provided by Maureenie
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Toss squash, garlic, salt and pepper, rosemary, and 1 tablespoon of the oil in a large bowl.
- Place mixture on a baking pan lined with aluminum foil and bake for 30 minutes.
- 10 minutes into roasting the vegetables, put a pot of water on for the spaghetti. When the water comes to a boil, cook spaghetti according to package directions.
- When squash is finished cooking, place mixture in a large wide pasta bowl. (You can either remove the garlic cloves at this point, or if you like a strong garlic flavor, finely chop the garlic and put back into the squash mixture.)
- Stir cheese into the squash.
- Add 1/2 cup pasta water to the mixture and cover with aluminum foil to keep warm until the pasta is done.
- Cook pasta al dente. Drain well and toss with the squash and cheese mixture.
- Top with the remaining oil, parsley, and grated Parmesan cheese.
Nutrition Facts : Calories 483.2, Fat 8.3, SaturatedFat 1.2, Sodium 14.5, Carbohydrate 91.3, Fiber 7.4, Sugar 6.5, Protein 13.6
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