SPICY SQUASH PASTA
When preparing the pasta, roast the pumpkin or squash to preserve the depth of flavor of the autumn vegetable.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. If using pumpkin or calabaza, cut into wedges; if using butternut squash, cut in half. Remove seeds; reserve for another use. Drizzle with oil; season with salt and pepper. Place squash, cut side up, on a rimmed baking sheet lined with parchment paper. Bake 10 minutes. Flip squash; bake until very tender, 40 to 50 minutes more. Let cool slightly, about 10 minutes. Scoop flesh into a medium bowl; discard skins.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Add garlic, a large pinch of salt, red pepper flakes, and 3/4 teaspoon each thyme, sage, and rosemary. Cook, stirring, until garlic is golden and fragrant, about 5 minutes. Add squash; cook, stirring and mashing with a spoon, until heated through.
- Meanwhile, bring a large pot of water to a boil. Add a pinch of salt. Add pasta; cook until al dente. Drain well.
- Heat remaining oil in a large skillet over medium heat. Add cooked pasta, parsley, and remaining thyme, sage, and rosemary. Season with salt. Toss to combine; cook until heated through.
- Divide pasta evenly among serving bowls. Top with squash mixture and ricotta, dividing evenly. Garnish with parsley; drizzle with oil. Serve with Parmesan.
SPICY SQUASH PASTA
An amazing creamy and flavourful pasta. This ingenious recipe is made by roasting squash and blending into a smooth sauce. The end result is a deliciously thick pasta sauce which has just the right amount of heat.
Provided by hugo
Categories Main Course Pasta
Time 40m
Number Of Ingredients 13
Steps:
- Pre-heat your oven to 200˚c (fan oven).
- Arrange chopped squash and garlic in a large roasting tin. Combine with the olive oil and spices (1 teaspoon cumin seeds, 1/2 teaspoon chilli flakes, 1 teaspoon paprika, 1 teaspoon oregano and 1 teaspoon kosher salt). Pour the lemon juice over the squash.
- Place the roasting tin into the oven. Roast for 30 minutes until the squash is nicely soft.
- Whist the squash is roasting. Cook your pasta in heavily salted water according to packet instructions. Drain the pasta reserving a little of the cooking water.
- After the squash has cooked, remove from the oven and tip into a food processor or blender. Pour in the plant milk and nutritional yeast. Whiz the squash into a smooth paste.
- Spoon the blended squash back into roasting tin. Tip in the pasta and combine with the squash. Pour in enough of the reserved cooking liquid to loosen the sauce into a smooth sauce. Sprinkle the chopped parsley over the pasta and serve immediately.
Nutrition Facts : Calories 513 kcal, Carbohydrate 97 g, Protein 15 g, Fat 9 g, SaturatedFat 1 g, Sodium 38 mg, Fiber 9 g, Sugar 8 g, ServingSize 1 serving
SPICY BUTTERNUT SQUASH PASTA WITH SPINACH
Here's a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can buy precut squash, or cut it yourself: Trim the ends so that it can stand up flat. Use a sturdy vegetable peeler to remove the skin. Cut off the bulbous part from the neck. Scoop the seeds out of the bulbous part. Half the squash lengthwise, then cube it. If you're sensitive to heat, leave out the jalapeños, or remove the seeds before slicing into rounds and placing on top.
Provided by Yasmin Fahr
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large covered pot of heavily salted water to a boil.
- Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
- Meanwhile, heat the oven to 400 degrees. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn't stick together.
- When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
- Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.
- Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.
QUICK AND SPICY SPAGHETTI SQUASH
This one is good, try it!
Provided by Scott Davis
Categories Side Dish Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
- Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
- Shred the inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.
Nutrition Facts : Calories 121.8 calories, Carbohydrate 13.5 g, Fat 8.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 70.4 mg, Sugar 0.2 g
SPICY SUMMER SQUASH AND PASTA
Make and share this Spicy Summer Squash and Pasta recipe from Food.com.
Provided by sage femme
Categories Beans
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions.
- Saute onion in olive oil with hot pepper and garlic for 5 minutes.
- Add squash and dried herbs. Continue cooking for another 5 minutes, or until squash is softened but not mushy.
- Add tomatoes and beans, add salt and pepper to taste, and cook until heated through.
- Serve squash sauce over noodles and top with fresh herbs and cheese.
Nutrition Facts : Calories 707.3, Fat 12.9, SaturatedFat 2.5, Cholesterol 95.8, Sodium 260.1, Carbohydrate 122.8, Fiber 16.5, Sugar 9.7, Protein 27.8
SPICY SQUASH WITH PASTA
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with a Silpat (French nostick baking mat). Season squash with salt and pepper, and place, cut side up, on baking sheet. Bake 10 minutes. Turn cut side down, and bake until tender when pierced with the tip of a knife, 20 to 30 minutes more. Remove squash from oven, and let stand until cool enough to handle, about 10 minutes. Scoop out flesh, discarding skins; set aside.
- Bring a large pot of water to a boil; add salt. Add perciatelli, and cook until al dente, according to manufacturers' directions.
- Meanwhile, in a medium skillet, heat 2 tablespoons oil over medium heat, add garlic, a large pinch of salt, red-pepper flakes, 1/2 teaspoon thyme, 1/2 teaspoon sage, and 1/2 teaspoon rosemary. Cook until garlic is golden and fragrant about 5 minutes. Add reserved squash, and heat through.
- In a second large skillet, heat remaining 2 tablespoons oil over medium heat. When pasta is done, drain well, and add to pan with oil. Add parsley and remaining 1/4 teaspoon each of thyme, sage, and rosemary. Season with salt, and toss to combine.
- Place ricotta in a large dollop in the center of the serving platter. Top with squash mixture. Cover with pasta. Sprinkle with Parmesan cheese, and serve immediately.
More about "spicy squash pasta recipes"
SPICY SQUASH PASTA RECIPE | PASTA FERMENTATA
From kaslosourdoughpasta.com
Phone (250) 353-7656
OUR BEST SPAGHETTI SQUASH RECIPES - FOOD COM
From foodnetwork.com
SPICY SAUSAGE PASTA WITH TOMATOES AND SQUASH RECIPE
From foodandwine.com
5/5 (3)Total Time 30 mins
- Cook pasta in a large pot of generously salted water until very al dente (about 2 minutes less than package directions). Drain pasta, reserving 3/4 cup cooking liquid. Set pasta and cooking liquid aside.
- Heat 1 tablespoon oil in a large, deep skillet over medium-high until shimmering. Add sausage in 1-inch clumps, and cook, undisturbed, until browned on bottom, about 3 minutes. Stir and cook, breaking up sausage with a wooden spoon, until almost cooked through, about 2 minutes. Drain and discard drippings, reserving cooked sausage and 1 tablespoon drippings in skillet.
- Add harissa to skillet; cook over medium-high, stirring constantly, 30 seconds. Add wine, stirring and scraping up any browned bits from bottom of skillet. Cook, stirring occasionally, until slightly reduced, about 2 minutes. Stir in tomatoes, salt, cooked pasta, and 1/2 cup reserved cooking liquid. Cook, stirring constantly, until a creamy sauce forms and coats pasta, about 3 minutes, gradually stirring in remaining 1/4 cup cooking liquid as needed to reach desired consistency. Remove from heat.
- Scatter sliced squash and mint over pasta. Drizzle with remaining 1 tablespoon oil, and toss to combine. Let stand until squash is slightly wilted, about 2 minutes. Season with harissa and salt to taste. Divide pasta among bowls, and top evenly with feta; garnish with sliced mint.
SPICY BUTTERNUT SQUASH PASTA - THIS SAVORY VEGAN
From thissavoryvegan.com
5/5 (10)Calories 390 per servingCategory Main Course, Side Dish
A SPICY SAUSAGE AND SQUASH ONE-SKILLET PASTA RECIPE - WASHINGTON …
From washingtonpost.com
SPICY SQUASH PASTA RECIPE | RECIPE | PUMPKIN PASTA RECIPE, …
From pinterest.com
SPICY SQUASH WITH PASTA | RECIPE | SQUASH PASTA RECIPE, SQUASH …
From pinterest.com
FODY'S SPAGHETTI SQUASH WITH SPICY MARINARA & MOZZARELLA
From fodyfoods.com
CREAMY SPICY BUTTERNUT SQUASH PASTA RECIPE - KARLITA COOKS
From karlitacooks.com
SPICY BUTTERNUT SQUASH PASTA WITH SPINACH | STRANGER FOODS
From strangerfoods.org
SPICY SQUASH PASTA RECIPE | EPICURIOUS
From epicurious.com
10 BEST SPICY SPAGHETTI SQUASH RECIPES | YUMMLY
From yummly.com
FODY'S SPAGHETTI SQUASH WITH SPICY MARINARA & MOZZARELLA
From fodyfoods.ca
15 SPICY PASTA RECIPES
From allrecipes.com
LEMONY WHITE BEAN SOUP, ROASTED HONEYNUT SQUASH: GET THE RECIPE
From today.com
91 BEST SPAGHETTI SQUASH RECIPES - HOW TO COOK SPAGHETTI SQUASH
From countryliving.com
SPAGHETTI SQUASH RECIPES
From allrecipes.com
GLUTEN-FREE VEGAN SPICY ROASTED BUTTERNUT SQUASH PASTA
From thehealthyfamilyandhome.com
24 EASY SPAGHETTI SQUASH RECIPES - HOW TO COOK SPAGHETTI …
From delish.com
SPICY SQUASH PASTA | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
SPAGHETTI ALL'ASSASSINA (SPICY SINGED TOMATO PASTA) RECIPE
From cooking.nytimes.com
BUTTERNUT SQUASH RICOTTA PASTA - RECIPE RUNNER
From reciperunner.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love