Thursday, October 11, 2012

Butternut Squash Pasta

I'm crossing my fingers hoping that this won't trip the breaker.

This delightful dish was born of me forgetting that I left the squash in the slow cooker.

Click "READ MORE" for the recipe!

1 butternut squash
1 lb pasta (any kind)
4-5 cloves of garlic
2 oz cheddar cheese, grated
2 tbs parmesan
Spices: chili, red pepper flakes, fresh ground pepper, paprika, bay leaves, chicken consomme mix (or chicken broth)

Wash off the outside of the squash. Put some water in a slow cooker and add the squash. Set on low. Forget about it for a while.
I had to cut mine in half to get it to fit

Put some water with chicken consomme added (or chicken broth) on to boil. When it starts boiling, add bay leaves and pasta.

Dice up the squash. It's much, much easier when it has been cooked.

Mince the garlic. Toss in a frying pan, add a little butter, and saute on low.

Drain pasta and remove bay leaves. Put pasta, garlic, and squash in a dish. Grate cheese over top. Lightly dust with chili powder (just enough to give the dish a reddish tint). Do the same with paprika. Four shakes of red pepper flakes. Add a touch of pepper. Mix so that everything is covered evenly.

It's a very flavorful dish that isn't too spicy or overwhelming.

Oh, and don't forget to have a cooking buddy! Mine follows me around and makes sure I don't drop anything.

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