Here’s the picture-perfect autumn dish: Cavatappi with Roasted Butternut Squash. It’s almost macaroni and cheesy in texture, although the only cheese involved is a smallish amount of good quality Parmesan. I absolutely love this pasta as a dinner party starter, or as a main course with a salad and some good bread, or served alongside roast chicken or pork.
Good luck dodging raindrops this week … see you at Sendiks! : )
CAVATAPPI WITH ROASTED BUTTERNUT SQUASH
Serves: 4 as a main course
Adapted from epicurious.com
1 pound cavatappi pasta
1 – 2 lb. butternut squash, peeled, seeded, and diced into ½” pieces (Butternut Squash is on sale)
3 T. Sendik’s olive oil, divided
3 cloves garlic, minced
1 c. chicken broth (plus additional to thin if necessary)
1 t. chopped fresh sage, plus additional for garnish if desired
½ t. salt
3 T. butter, cut into cubes (I didn’t use this and didn’t miss it)
1 c. finely grated Parmesan, plus additional for serving
Preheat the oven to 450. In a large bowl, toss the cubed squash with olive oil to coat (approximately 1 ½ tablespoons or so). Season with kosher salt and fresh ground black pepper to taste. Spread squash on a sheet pan with sides; roast squash for 12 minutes. Remove from oven and stir, continue to cook for another 5 -10 minutes or until squash is tender and beginning to brown in spots. Remove from oven and set aside.
Meanwhile, cook pasta according to directions on package until al dente. Reserve one cup of pasta cooking water. Drain pasta; rinse lightly, and drain again. Return the pasta to the pot.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Saute the garlic until pale golden, about a minute. Add the chicken broth, sage, roasted squash, and salt and simmer for five minutes or so. Add the cubed butter and stir until incorporated.
Add the squash mixture and the Parmesan cheese to the pasta; stir to combine, season with salt and pepper to taste. If mixture seems dry, add the reserved pasta water (or additional chicken broth). Serve in shallow pasta bowls; pass additional cheese at the table.Featured, Fresh, Frugal, Fabulous, News | October 23rd, 2012