Quinoa Pasta with Caramelized Squash and Fresh Herbs

We're pretty much bringing up the rear of the winter season, especially in terms of winter squash.  But as you may (or may not know) I'm kicking in my heels to hold on as long as possible.  This is one more squash recipe I had to make before it was too late. Am I glad I did... this is just one superb dish that I have to share.

See the original recipe here.

For me it's the combination of flavors that really gets me.  The caramelized sweet with the texture of the squash mixed with the savory of the sauteed onions (and garlic since I added it) and sage over pasta just makes this a huge hit.  YUM!

Unfortunately though, I was unable to talk my husband into trying this one.  He missed out big time; this is great.  You won't be sorry!

QUINOA PASTA with CARAMELIZED SQUASH & FRESH HERBS

INGREDIENTS:

9 Tbs. unsalted butter 

1 kabocha or butternut squash, 2 1/2 to 3 lb., peeled, seeded and cut into
1-inch dice 

2 Tbs. sugar 

1/2 cup chicken or vegetable broth 

Salt and freshly ground pepper, to taste 

3 Tbs. finely diced shallots 

1/8 tsp. freshly grated nutmeg 

1 Tbs. minced fresh sage 

1 tsp. fresh lemon juice 

2 Tbs. minced fresh flat-leaf parsley 

1 lb. fresh pasta sheets, cut into 2-inch squares (see related recipe at left) 

1 oz. Parmigiano-Reggiano cheese, grated

DIRECTIONS:

In a braiser over medium-high heat, melt 3 Tbs. of the butter. Add the squash in a single layer and cook, without stirring, until browned underneath, about 6 minutes. Stir the squash and cook until browned on all sides, about 4 minutes more. Add the sugar, broth, salt and pepper, cover and cook until the squash is tender, 2 to 3 minutes. Uncover and continue cooking, stirring occasionally, until the liquid evaporates and the squash is dark brown and glazed, 2 to 3 minutes more. Transfer the squash mixture to a bowl.

In the same pan over medium-high heat, melt the remaining 6 Tbs. butter until light brown spots appear, about 2 minutes. Add the shallots, nutmeg and sage and cook, stirring constantly, until the shallots begin to soften, about 1 minute. Remove the pan from the heat and stir in the lemon juice and parsley. Season with salt and pepper, then stir in the squash.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 3 minutes. Drain, reserving 1/2 cup of the cooking water. Add the pasta and the reserved cooking water to the squash mixture and toss to combine.

Transfer the pasta to a warmed large, shallow bowl and sprinkle with some of the cheese. Serve immediately and pass the remaining cheese alongside. Serves 4 to 6.

PERSONAL NOTES:

I didn't have fresh parsely so I used the dried stuff.  And I forgot the lemon juice.  Although frankly, I'm not sure I'd use it going forward. This dish is perfect without it.

So good!

Roasted Acorn Squash & Quinoa Pasta

This dish is probably the best thing I've come across in a LONG time.  Not only is this a keeper, but I think it'll be something I make several more times through the end of the winter.

I made this dish twice.  It's based on a recipe found here.  I adapted it to make a pasta sauce, baked pasta dish as well as a soup.  It's more than fair to say that this is a versatile recipe.

ROASTED ACORN SQUASH & QUINOA PASTA

INGREDIENTS:

1/4 cup onion

1 tablespoon butter or oil

1 garlic clove

2 cups pureed acorn squash (from 1 roasted corn squash)

1/4 cup ricotta cheese

1/4 cup Parmesan

Salt and pepper to taste

2 tablespoons butter

1 tablespoon fresh rosemary (divided in half)

Parmesan for topping

2 boxes elbow pasta (8oz boxes)

DIRECTIONS:

1. To roast acorn squash, cut squash in half and remove seeds. Place cut side down in a pan filled with about a 1/2″ of water. Roast at 400˚ until squash is tender (mine took about 30 minutes.) Remove and let cool. Scoop out the insides and set aside (this can be done the day before as well.)
2. Cook pasta according to package (or about 2-3 minutes less to make it al dente).
3. In a bowl, stir together the acorn squash, ricotta cheese and Parmesan.
4. In a skillet, heat olive oil over medium heat. Finely dice onions and add to pan along with chopped garlic. Cook until onions are translucent and cooked through.
5. Add onions/garlic and squash mixture and puree in a food processor till smooth.
6. Once everything is ready, spoon squash mixture onto pasta.
7. **If you're making the baked version** Preheat oven to 350 degrees.  Grease a 9x13 casserole dish. Combine cooked pasta and squash mixture. Put it in the casserole dish and top with either breadcrumbs or parmesan.  Bake for 15-20 minutes, just enough to get the top a little crispy.

PERSONAL NOTES:

Okay.  So I've made this dish twice now.  It was delicious both times.  Actually, the first time I made the acorn squash mix, I was spooning it out from the food processor right into my mouth.  I could have made a meal just out of that alone.  It was that good.

That said, I decided to see what else I could make from the original recipe. 

Let me rewind for a moment.  Since I didn't have pasta shells, I decided to use the quinoa pasta I had which was elbows.  I made the acorn squash mix as a sauce.

Then the wheels started turning and I thought that it would make a good baked dish, similar to a macaroni and cheese - in the loosest sense of the phrase. 

But then I also thought it would make a great soup if it was thinned out to the right consistency.

Oh - the acorn squash.  It's easier to cut through and set up than butternut squash, but once cooked, it's still a little challenging to scoop out the cooked parts.  There's probably an easier way to do it, but I find my hands get mighty dirty in the process.  Then again, maybe it's good to get the hands dirty now and again ;)

TO MAKE ROASTED ACORN SQUASH SOUP:

Add 1 cup vegetable broth and 1 cup half and half (I used fat free, but the real thing would make it even creamier :) to a large saucepan with the acorn squash mix and simmer for about 30 minutes.

YUM.