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Today, I want to share with you a recipe that I've been playing with for the last couple months, due to our abundance of tomatoes and acorn squash. This recipe was inspired by Epicurious, though I hope you'll like my twists! This is a great way to use the great seasonal squash available right now, and is a nice change from the standard pasta and sauce. Let's get to making my Squash and Tomato Pasta!
The first step in the recipe is to get your squash into the oven. Wash, halve, and scoop out the seeds/strings. Place them face down in a baking dish lined with parchment paper, a silpat mat, or sprayed with cooking spray, and put into a 400 degree F oven. Bake until the squash flesh is tender, about 30 to 40 minutes. Smaller squash may cook faster, keep an eye on these. I cooked two large squash... you will probably need 3 or 4 smaller ones.
Next, you'll want to chop up all your other veggies -- an onion, some garlic, and some fresh tomatoes. These are from our garden -- they were picked green, and have been ripening slowly. If you don't have fresh tomatoes, you could use canned diced tomatoes.
Note: when your squash is about halfway done, start your pasta (adjust depending on your pasta -- I use whole wheat which may cook longer!)
In a pan heat up your oil over medium heat. Add onions and red pepper flakes, cooking until the onions are translucent. Add the garlic and chopped tomatoes and cook until tomatoes are tender. If your squash is taking a long time, turn this mixture off so you don't overcook the tomatoes. If you're using canned tomatoes, just stir these in and heat through.
When the squash is done, carefully spoon out the tender flesh in bite-sized chunks. These can go right into your tomato mixture.
Mix the squash with the tomato, garlic, and onion mixture over medium heat. Break up any overly large pieces of squash. If you want a smoother texture, you could puree the squash. I prefer a somewhat chunky sauce. If the sauce is too thick, adjust by ladling in some water from your cooking pasta. Adjust seasonings by adding pepper, if needed. I don't usually add salt as the feta takes care of that.
When you're pasta is ready to go, drain thoroughly, then toss with one cup of crumbled feta and squash mixture. Serve topped with Parmesan cheese. Tasty!
My teenagers gobbled this up! So much for leftovers... looks like I'll need to make another batch :) I hope you enjoy this recipe if you try it!
Squash and Tomato Pasta
inspired by The Cooking Channel
Ingredients
about 3 medium acorn squash (equivalent of 4-5 cups of cooked squash)
2-3 tbsp olive oil
1 medium onion
2-3 cloves garlic
1/4 tsp red pepper flackes
3 cups chopped tomatoes (can substitute diced tomatoes)
8 oz whole wheat penne or other pasta
1 cup crumbled feta cheese
salt and pepper to taste
parmesan for topping
Preparation
1. Roast halved and seeded squash in 400 degree F oven until tender, 30-40 minutes.
2. Chop onions and tomatoes. Mince garlic.
3. Prepare pasta per package directions. Reserve 1 cup cooking liquid.
4. While pasta is cooking, heat oil at medium temperature. Add onions and red pepper flakes until onions are translucent. Add tomatoes and garlic and cook until tomatoes are tender.
5. Scoop flesh of cooked squash out in bite-sized pieces and add to tomato and onion mixture. Break up any large chunks. Add pasta cooking water as needed if mixture is too thick. Heat all thoroughly.
6. Place drained pasta in large bowl with squash and tomato mixture and feta cheese, toss to combine.
7. Serve with Parmesan cheese.
This post is linked to the following blog parties.. please visit them for more great recipe ideas!
This is a lovely recipe for using seasonal squash - perfect comfort food for this time of year. Thank you for sharing it with the Hearth and Soul hop.
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