Every now and then, I get a culinary idea out of nowhere, that is equal parts “hey, this could be good” and “Well, we got this in the fridge.. so”. More often than not, it turns out pretty decent. Once in a great while, it’s spectacular. This one was one of the later instances.
It’s been cold here of late, so I thought of doing a butternut squash pasta (because what says winter like butternut squash?). However, in the wake of Thanksgiving, Teeter was out of them, so I switched to acorn.
OK- so how to turn two acorn squash into what you see below — easy. First, butcher the squash and roast it (375 for about 50 min) in the oven with some EVOO, balsamic, s&p and as much red pepper flake as you like. When that’s just about done, render down some pancetta and carmelize some shallots, then toss in the squash to sautee in the bacon goodness for a minute or three. Add some white wine (we happened to have a bottle of white in the fridge that I’d been cooking with for a month..) and let that fully reduce. Then, right before your pasta is ready (I used ziti, but any cut pasta will do) – add a bit of cream (which I had left over from Thanksgiving) and then toss in the pasta and a little pasta water to make the sauce. (Remember, always take your pasta out of the water 90 seconds before the box tells you to and let it finish in the sauce).
Top it off with mint, chives and parsley (all similarly left over from Thanksgiving) — and of course, some parm.
A quick and easy dinner – that a certain toddler just devoured.