These days, the change of seasons feels close, but not quite close enough. One morning I awaken to find a coat of frost on the ground, the next I'm pleading with my son to wear something other than a t-shirt to school.
This time of year is when I typically start looking forward to summer eating...dreaming of grilled dishes, an abundance of fresh vegetables and fruit. That being said, it's still quite cold in these parts,and the weather often still calls out for warming and comforting family dishes.
This pasta dish seems to straddle both worlds quite nicely for us. It incorporates a lot of fresh vegetable in the form of squash, and is bight in color...reminding me of the sun and summer. Vegan, gluten free, and yet...it's hearty, creamy and delicious as a family meal for these waning winter weeks.
Enjoy this meal together. Relish the last of these weeks to get cozy, and spend time 'huddled up' before the light lengthens and we start moving all the action outside for the fast-approaching summer months.
This recipe was adapted from the wonderful blog: www.cookieandkate.com.
- 2 tablespoons olive oil
- 1.5 pound butternut squash, peeled, seeded, and cut into small ½-inch pieces (about 2 cups)
- 1 medium yellow onion, chopped
- 2 chopped garlic cloves
- ⅛ teaspoon red pepper flakes
- Sea salt
- Freshly ground black pepper
- 1.5 cups vegetable broth
- 12 ounces gluten free spaghetti
- Optional additional garnishes: shaved Parmesan, parsley, fried sage
- Add squash, onion, garlic and red pepper flakes to a large skillet. Season with salt and pepper.
- Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes.
- Add the broth and bring the mixture to a boil, then reduce heat and simmer until squash is soft and liquid is reduced by half, about 15 to 20 minutes.
- In the meantime, bring a large pot of salted water to a boil and cook the pasta according to package directions, stirring occasionally, until al dente. Drain, reserving 1 cup cooking liquid.
- Once the squash mixture is done cooking, remove it from heat and let it cool slightly. Transfer the contents of the pan to a blender.
- Purée the mixture until smooth (I usually leave a little gap at the top covered with paper towel to let some steam escape, then season with salt and pepper to taste.
- Combine pasta, squash purée and ¼ cup cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Season with salt and pepper if necessary.
- Serve pasta topped with more black pepper and shaved Parmesan and any other toppings you would like.