Oven roasted delicata squash and mushrooms, with kale dressed in tahini sauce

"Left over special" continues-

I think that I have expressed numerous times in one way or another that this Halloween weekend was unusually pleasant, but I left out the highlight.  Sunday morning after the Samhain festivities, I woke up to the smell of garlic and thyme roasting in olive oil.  It was already lunch time, and my guilt-tripping-Matt-into-cooking-for-me-after-the-master-cleanser had finally paid off.

He had oven roasted delicata squash and mushrooms, with loads of garlic and fresh thyme.  He even toasted pumpkin seeds to sprinkle!  With just the right amount of salt and pepper, it could have been the best thing he’s ever made for me.  And the kale with tahini sauce was great too.  Obviously, I was very pleased.

By the following evening, we only had just enough of the squash left for one person, and in the bottom of the baking dish was a little too much garlic and thyme infused oil to just wash away.  In an attempt to make this last as long as possible, I turned it into a pasta dish.  It was fantastic.  I do succeed at times, thanks to other people’s hard work.

Oven baked autumn squash pasta with pumpkin sauce

1/2 or more of cubed delicata squash, and mushrooms, baked in garlic, fresh thyme, and olive oil until the squash is softened
a package of fusilli (this texture rules for holding on the thick sauce) or other kinds of pasta
2 or more cloves of garlic
2 scallions, chopped
1/4 or more of a red onion, chopped
1/2 cup of soymilk
1/3 cup of pumpkin purée  (save the rest for pancakes!)
1/2 cup of bread crumbs
a handful of sun dried tomatoes, chopped
salt and fresh ground black pepper to taste

Preheat the oven to 450 degrees.

Under cook the pasta, until it’s softened but not quite al dente.

Make the sauce by combining the pumpkin purée, soymilk, garlic and onions, and salt and pepper.

Mix the well-drained pasta, pumpkin sauce, and the sun dried tomatoes in a well-oiled baking dish.

Sprinkle the top with bread crumbs, and bake for 20 minutes, or until the top is golden brown.

Serves 4-6

Filed under: autumn  brunch  lunch  pasta  squash  friends 



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