One of my favourite of all the winter squashes has to be the butternut squash. To me is it seems a lot sweeter than the others and has a much nicer flavour.
To be honest . . . when I was a child, you couldn't get me to eat any kind of squash . . . not for love nor money. I wouldn't even taste it. My mom always cooked a pot of acorn squash for our Thanksgiving and Christmas dinners . . . but I turned my nose up at it every single time. It tasted like bland mush, watery and blah . . . Sorry mom!
It's hard for me to believe now that I didn't like it!!! It's such a lovely vegetable. Peeled and cut into chunks, then tossed with olive oil, garlic and some sea salt and freshly cracked pepper, then roasted in a hot oven long enough to caramelize the edges a bit, the natural sweetness of this tasty vegetable is enhanced. Make sure you roast enough extra so that you have leftovers. With the addition of a bit of vegetable stock and some cream, you end up with a delicious, almost instant soup!
Boiled until tender, drained well and then mashed with some butter and cream, you have a delicious side dish.
Stir in a bit of finely grated Parmesan Cheese and roasted garlic . . . and that takes it to even greater heights!
This delicious recipe pan grills it with some garlic and sage and then tosses the caramelized bits with tasty al dente pasta and Pecorino Cheese. If you are a fan of Butternut Squash Ravioli, you will love this dish. It has all the flavours, with none of the fuss!!
Easy, quick and oh-so-delicious! I am a great fan of quick . . . easy . . . and delicious!
*Spaghetti with Butternut Squash, Sage and Pecorino Cheese*
This is one of those quick and tasty weeknight meals that I just love. If you love Butternut Squash Ravioli, you will love this! Hasty tasty!!!
65ml light olive oil (4 1/2 TBS)
400g butternut squash, peeled, seeded and cut into thin wedges (1 pound)
2 garlic cloves, peeled and chopped
10 to 12 small sage leaves
400g spaghetti (1 pound)
a handful of flat leaf parsley, chopped
50g pecorino or Parmesan cheese, grated (5 TBS)
(I usually use more because I really like it.)
sea salt and freshly ground black pepper
(I use smoked sea salt)
Put the oil in a skillet and heat over high heat. Add the butternut squash and cook, stirring frequently, until golden but not breaking up. Add the garlic and the sage to the pan and cook for another 2 to 3 minutes. Remove from the heat and set aside in order to allow the flavour to really develop.
Cook the spaghetti according to the package instructions. Drain it well and return it to the warm pan, stirring in the squash mixture and hal fof the cheese. Season well and toss gently to combine. Sprinkle the remaining cheese on top and serve immediately.