Roasted Winter Squash Pasta Recipes

PASTA WITH ROASTED WINTER SQUASH AND RICOTTA SALATA

Steps:

• Preheat the oven to 425ºF. Cover a baking sheet with foil. In a bowl, toss the squash with the garlic, salt, pepper, rosemary, and 1 tablespoon of the olive oil until all of the squash is coated with oil. Transfer to the baking sheet, place in the oven and roast for 30 minutes, or until tender and caramelized. Remove from the heat. Remove the garlic cloves and discard. Transfer the squash to a wide pasta bowl and add the cheese. Keep warm.
• Bring a large pot of generously salted water to a boil and add the pasta. Cook al dente, following the timing instructions on the package but checking the pasta a minute or two before. Ladle about 1/2 cup cooking water from the pasta into the bowl with the squash and cheese and stir together.
• When the pasta is ready, drain and toss with the squash mixture, the remaining tablespoon of olive oil, and the parsley. Serve hot.

SWEET ROASTED WINTER SQUASH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cover a baking pan with aluminum foil and coat with vegetable oil.
• Remove acorn squash stems, cut in half lengthwise, and clean out the seeds. Place squash cut side-down onto the prepared baking pan.
• Roast in the preheated oven until tender, 30 to 60 minutes, depending on the size of the squash
• While squash roasts, place brown sugar, butter, sea salt, cinnamon, and allspice in a small bowl. Microwave to melt the butter, about 30 seconds; stir to combine.
• Remove squash from the oven, turn over, and coat with the sugar mixture. Continue to roast for 5 minutes more.

ROASTED WINTER SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl.
• Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, rosemary, sugar, vinegar (stand back so as not to get splattered), and molasses. Mix well and bring up to a boil. Reduce heat and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. Season with a pinch of salt and pepper.
• Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
• Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, or refrigerate for up to 5 days, or freeze for up to 2 months.

PASTA WITH WINTER SQUASH AND TOMATOES

Steps:

• Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
• When squash is tender - about 10 minutes for shreds, 15 or so for small cubes - cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.

ROASTED WINTER SQUASH PASTA

Steps:

• Preheat oven to 425 degrees.
• Toss squash, garlic, salt and pepper, rosemary, and 1 tablespoon of the oil in a large bowl.
• Place mixture on a baking pan lined with aluminum foil and bake for 30 minutes.
• 10 minutes into roasting the vegetables, put a pot of water on for the spaghetti. When the water comes to a boil, cook spaghetti according to package directions.
• When squash is finished cooking, place mixture in a large wide pasta bowl. (You can either remove the garlic cloves at this point, or if you like a strong garlic flavor, finely chop the garlic and put back into the squash mixture.)
• Stir cheese into the squash.
• Add 1/2 cup pasta water to the mixture and cover with aluminum foil to keep warm until the pasta is done.
• Cook pasta al dente. Drain well and toss with the squash and cheese mixture.
• Top with the remaining oil, parsley, and grated Parmesan cheese.