Tuesday, November 29, 2011

Winter pasta

One week during my trip to the farmer's market, it hit me - it's fall. Almost all the stands were loaded with seasonal vegetables - and I totally took advantage. With no real plan, I loaded up my bags and home I went.

1 large spaghetti squash
Chopped into 1/2" pieces:
1/2 large butternut squash
1 yam
1/2 acorn squash
2-3 red beets
1/2 medium fennel, diced
1 clove garlic, minced
1/4 cup pecans, chopped
Olive oil
Blood orange olive oil (or orange juice mixed with olive oil)
Parmasan cheese

1. Cut the spaghetti squash in half lengthwise. Place both pieces face down in a large cassarole dish. Fill to 1/2" with water. Bake at 350 degrees for 45 minutes.
2. Meanwhile, heat a few tablespoons of olive oil in a large pan on low-medium heat and add squashes, beets, and yam. Cover and heat for 20-30 minutes, mixing occasionally until soft.
3. In another pan, heat a few tablespoons of the orange olive oil and add fennel, garlic, and pecans. Heat for 10 minutes, stirring every few minutes.
4. Remove spaghetti squash from oven and let cool about 10 minutes. Scoop out pulp and seeds. Using a fork, scrape the inside of one half of the squash - it comes out like spaghetti! Refridgerate the spaghetti from the other half for use another day.
5. Add spaghetti to pan with the fennel mixture. Add a few more tablespoons of the orange olive oil and mix. Sprinkle with a dash of thyme.
6. Serve spaghetti and yam mixture on a plate and top with parmasan cheese.

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