Roasted Honeynut Squash Creamy Pasta · i am a food blog
It’s honey squash season! Mike and I went to the farmers market the other day and there was a perfect little basket of the tiniest honey squash. I love honey nuts, so of course I screamed and chose the cutest, smallest ones. If you’re not familiar with Honeynut squash, they look like tiny butternut squash, with the same shape. They were created to be a tasty little squash and they are. They are sweeter and when cooked, take on an almost malty caramel flavor. They are super tender and cook very quickly because they are so small.
Fall-inspired pasta
After roasting a few and eating them as isI thought it would be great to make some fall inspired pasta. I cut the squash into thick matchsticks then pan-roasted them in a generous amount of olive oil. They were blistered and caramelized and so good. From there, I made a simple cream sauce and then added some greens and pasta. So cozy and perfect in a bowl!
Why you should make squash pasta:
- You love fall and want to relax with a big bowl of pasta and squash
- You want to give someone vegetarian food and you want it to taste good
- Honey squash turns you on
- You want hearty pasta that’s also just a little healthy
- Do you like garlic cream sauce?
Frequently asked questions
Question : I can’t find honey squash in stores, what can I use instead?
A: Any squash will work – try butternut or kabocha. Just make sure to cut it smaller so it cooks just as quickly in the pan.
Question : Why is pasta pink?
A: I didn’t think Swiss chard would make the cream sauce so pink! Next time I’ll definitely stick to kale or something.
Question : What is the shape of pasta called?
A: This is one of my all time favorite pasta shapes, called calamarata! They’re supposed to look like squid rings and I love them so much.
Question : Why do you claim people ask you these questions?
A: I like to have fun and for some reason I find this format hilarious >_
Happy honey day!
(that seems wrong LOL)
xoxo steph
PS – If you love honey squash as much as I do, try this honey walnut squash I made last year!
Pan Roasted Honey Nut Squash with Creamy Garlic Pasta
A warm and comforting pasta dish with all the flavors of fall, including honey squash
- 1-2 little honey squash cut into thick matchsticks
- 2 tablespoon olive oil or neutral
- salt and freshly ground pepper
- 6 ounces of dried pasta of your choice
- 1 1/2 cups leafy vegetables ax
- 3/4 cup thick cream
- 4 cloves garlic chopped or crushed
- 3/4 cup finely grated parmesan
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Heat the oil in a skillet over medium-high heat. Add the honey nut cubes in a single layer and sear, stirring once or twice for 5 minutes. Reduce heat to medium and cook until tender, about 5 to 6 minutes, stirring as needed. Season with salt and pepper.
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Meanwhile, cook the pasta for 2 minutes until al dente in a large pot of salted water. Reserve 3/4 cups water and drain.
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When the squash is cooked, remove it from the pan and set aside. Add cream and garlic to same skillet over medium heat and simmer until slightly reduced, 2-3 minutes.
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Add the pasta and 1/2 cup pasta water to the sauce and bring to a boil, cooking, stirring occasionally, until the pasta is al dente and the sauce coats it, about 2 minutes . Add more pasta water if the sauce starts to get too thick.
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Stir in the greens until wilted, then lower the heat and stir in the cheese until melted.
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Add the honey squash, season with salt and pepper and enjoy immediately!
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