Italian Dinner Party – Pt.2 Buttercup Squash with Carrot Pasta

Squash is in season! I don’t know why I get so excited about the fall but everything about it makes happy. The beautiful leaves, the crisp fresh smell of the air and the beginning of comfort food season; it just makes you feel all warm and fuzzy.  Although here in Vancouver there aren’t as many deciduous tress as there are back home in Ontario, which is something I missed until I heard some places ALREADY have snow! So I “put up” with most trees being green all year long. Something you could hardly call  an inconvenience. Okay, enough of this silly non-complaining. Let’s talk about the food.

In this photo I made orecchiette or at leased tried to make orecchiette.  but I find I prefer it with linguini. Which I’ll be making again since I’ll be explaining the pasta making process soon. Also I hope to post some pretty pictures to update with in a week or two since it’s now in my weekly rotation.

FYI Butternut squash is very similar to Buttercup squash so if you can’t find one you can use the other. Although buttercup is much easier for me to quarter than the other. Also the creole seasoning I use is Emeril Lagasse’s Bayou Blast. Just coat the chickpeas and pan fry until cooked through.

Pasta

Don’t forget to tell me what you think!

Ingredients     
1 medium Buttercup squash
1 tbsp olive oil
1/2 tsp fresh sage
Coarse salt and ground pepper
5 cloves garlic, peel on
1 cup full fat coconut milk or coconut creamer
4 servings carrot pasta
2 bunches of baby broccolini
2 cups creole seasoned chickpeas
 
Preparation
Preheat oven to 375 degrees. Using a large knife, trim ends; quarter the squash. Scoop out the seeds and peel.
Cut squash into 2-inch chunks; transfer to a baking sheet. Toss with oil and sage; generously salt and pepper. Scatter garlic around squash. Roast for 40 minutes, tossing once halfway through. Remove and discard skin from garlic.
Transfer squash and garlic to a food processor and puree. Add creamer or coconut milk; process until smooth. Add 1 to 2 cups water, until your preferred consistency is reached.
Cook pasta according to package or blog directions. Pour sauce over pasta; toss to coat. Top with creole seasoned chickpeas and steamed baby broccolini.
 
Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

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