Roasted Acorn Squash and Garlic Over Pasta
Submitted by saltymom
This meal tastes as good as it smells, and the leftovers are just as tasty as the dish was the first time around.
- 1 acorn squash, halved and seeded
- 16 large cloves of garlic, peeled
- 1 lb dried pene pasta or ziti tubes
- 1 cup grated parmesan cheese, plus more for garnish
- 6 tbsp olive oil
- 1/3 cup white wine
- 1/2 tsp salt (can add more to taste)
- Freshly ground black pepper to taste
Preheat the oven to 375 degrees.
Place the squash cut side down on a baking sheet and bake for 1 hour or until flesh is soft.
Remove squash from oven, cool, peel the skin from the flesh, then chop the flesh finely.
While the squash bakes, peel the garlic then place it in an oven proof dish with the olive oil. Bake uncovered alongside the squash for 30 minutes. The garlic will turn golden brown.
After putting the garlic in the oven, cook the pasta according to package directions. Reserve ¾ cup of the pasta water when draining.
Put the roasted garlic and its olive oil in a large skillet, then add the wine and reserved pasta water. Bring the mixture to a boil and cook for 2 minutes.
Add the squash flesh and boil the sauce another 3 minutes, then remove from the heat.
Add the cooked pasta to the sauce and mix well.
Add the salt and pepper to taste, and the Parmesan cheese. Mix well.
Once plated, add more Parmesan cheese to taste.
- If it seems a bit bland, just a touch of salt or extra Parmesan cheese can really bring this one together.
Submit!
