You all know I love easy, simple recipes with normal ingredients, and this recipe fulfills all of that. I also like versatile recipes. Right now I have winter squash (and spaghetti squash – I love those things!), but in the summer this could work with tomatoes and summer squash. This winter squash pasta recipe will not disappoint.
In this case I chose spaghetti squash and acorn squash. Cut both in half, and bake upside down for about an hour at 350F.
Let the squash cool until you can touch them (don’t come crying to me if you can’t wait – I warned you). For the spaghetti squash, you simply shred it with a fork to make it, well, spaghetti like. For the acorn squash, I just pull it off in chunks.
Tip: I cook extra spaghetti squash and freeze it, it makes a great and quick addition of a veggie to almost any pasta.
Cook the pasta according to whatever instructions are on the side of the box. My personal favorite is Jovial’s Einkorn Wheat Pasta. This part is super important: reserve some of the leftover pasta water when you are straining it. You’ll use it later.
Try desperately to focus as the cutest dog in the world waits (im)patiently for you to play with her. Or drop food, it’s hard to tell with her sometimes.
Set the pasta aside and melt a tablespoon or so of butter in your pan. Mince the garlic and toss that in there. Be careful not to burn it. Cook for about 30 seconds, or until the garlic is fragrant.
Now add the pasta, reserved pasta water (about 1/2 a cup), and minced sage into the pan and stir. Shred the parmesan cheese over the pasta. I’m in love with this microplane grater. I can barely keep the thing clean we use so freakin’ much.
Add the squash, toss and serve with extra cheese on top.
What are you making for dinner tonight?
Winter Squash Pasta Recipe
1 spaghetti squash
1 acorn squash
3 T fresh sage, minced
6 ounces dry pasta
1/2-1 C reserved pasta water
1 C parmesan cheese, shredded
2 cloves garlic, minced
1-2 T butter (depends on how naughty you are)
salt and pepper to taste (I like a decent amount of pepper in this pasta)
Cut both squash in half and roast cut side down in the oven at 350 for 1 hour. Allow to cool. Shred the spaghetti squash with a fork and pull apart the acorn squash. Set aside.
Cook pasta according to package instructions, reserve 1 cup of the water you cooked it in. Set aside.
Melt butter in a pan. Mince garlic and cook in the butter. Because garlic. And butter… Don’t let it burn, it only needs about 30 seconds. Once it’s fragrant, add the pasta, minced sage and cheese. Add 1/2 cup of the pasta water and mix it all together. Add more pasta water if it’s too think. Throw in the pasta, and season with salt and pepper to taste.
Serve immediately, feeds two!
What are you making for dinner tonight?? Tell me in the comments!
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