Thursday, October 14, 2010

Roast Squash Pasta

When I pointed out this simple & quick dinner was vegan, he said, "Pasta? Good. Squash? Good. Who eats pasta without sauce on it? This guy. [points to himself]" Consensus: he would like to eat it again but would like more pine nuts next time. I really liked it too. I also appreciated how easy it was. I would make it again!

PS: 200C is about 392F, so I just put it at 400F.


Roast Squash Pasta
The Post Punk Kitchen

1 butternut squash
4 cloves garlic
1 tablespoon pine nuts
Lots of olive oil - maybe 3 tablespoons, enough to cover everything
1 teaspoon of chili flakes
1 teaspoon dried sage
300g whole wheat pasta, any shape but fusilli are good
Salt and pepper

Cut the squash into half-inch cubes, and the garlic into small pieces. Put these with the pine nuts, chili flakes and sage into the roasting pan and pour the oil over everything.

Stir so that everything's covered in oil, then bake at 200C for 40 mins, stirring occassionally. It will burn a bit, but that's part of the flavour.

When it's nearly ready, cook the pasta.

Mix the pasta into the roast squash, add lots of salt and pepper, and serve.

Yield: 2-3 servings

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