October 8, 2012

Pumpkin Pasta Ingredients: 1 lb pumpkin pasta - I used this really great, fresh kind I found at Whole Foods called Marina’s Pasta 1 lb butternut squash, or any autumn squash you like 1/2 cup milk 2 sprigs green onions 1/2 small onion 2 cloves garlic Salt and pepper Cinnamon Olive oil To Make: Preheat oven to 375 F Cut and peel the butternut squash into cubes and arrange on sheet tray Drizzle with olive oil, salt, pepper, and a dash of cinnamon Put the tray in the oven and bake for around 25 minutes or until the squash is tender. Meanwhile, chop the onion, mince the garlic, and chop the green onion.  In a large skillet, heat up a tablespoon of olive oil and drop in the onion and garlic. Saute for 10 minutes on medium-low until the onion is super soft and tender. Stir often to prevent burning.  Heat up a large pot of water for the pasta and make sure to salt the water. Drop in the pasta when the butternut squash is ready to come out of the oven.  Add the squash to the skillet and saute for a few seconds to combine everything.  Add in the milk a little at a time, stirring it in slowly. You want to make a sauce so it needs to get thicker than milk consistency. Add in more if it’s too thick.  Use tongs to transfer the pasta directly from the pot to the skillet and stir it in to combine.  Season to taste.  Serve with a sprinkle of green onions and, if you want, a bit of shredded Parmesan cheese.  Enjoy! This is a perfect meal for the fall season. So warming. 

Pumpkin Pasta

Ingredients:

  • 1 lb pumpkin pasta - I used this really great, fresh kind I found at Whole Foods called Marina’s Pasta
  • 1 lb butternut squash, or any autumn squash you like
  • 1/2 cup milk
  • 2 sprigs green onions
  • 1/2 small onion
  • 2 cloves garlic
  • Salt and pepper
  • Cinnamon
  • Olive oil

To Make:

  1. Preheat oven to 375 F
  2. Cut and peel the butternut squash into cubes and arrange on sheet tray
  3. Drizzle with olive oil, salt, pepper, and a dash of cinnamon
  4. Put the tray in the oven and bake for around 25 minutes or until the squash is tender.
  5. Meanwhile, chop the onion, mince the garlic, and chop the green onion. 
  6. In a large skillet, heat up a tablespoon of olive oil and drop in the onion and garlic. Saute for 10 minutes on medium-low until the onion is super soft and tender. Stir often to prevent burning. 
  7. Heat up a large pot of water for the pasta and make sure to salt the water. Drop in the pasta when the butternut squash is ready to come out of the oven. 
  8. Add the squash to the skillet and saute for a few seconds to combine everything. 
  9. Add in the milk a little at a time, stirring it in slowly. You want to make a sauce so it needs to get thicker than milk consistency. Add in more if it’s too thick. 
  10. Use tongs to transfer the pasta directly from the pot to the skillet and stir it in to combine. 
  11. Season to taste. 
  12. Serve with a sprinkle of green onions and, if you want, a bit of shredded Parmesan cheese. 
  13. Enjoy!

This is a perfect meal for the fall season. So warming. 

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