Rhonda and others, Any good suggestions as to how to peel this squash? I have always cooked mine halved, on a baking sheet in the oven until tender. Would you use a regular potato peeler for this? Thanks for the help. I want to make this recipe.
----- Original Message ----- From: Rhonda Scott To: [email protected] Sent: Monday, January 30, 2012 7:07 AM Subject: [CnD] Pasta with Winter Squash and Tomatoes Pasta with Winter Squash and Tomatoes Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 1/4 cup sliced shallots 1 tablespoon chopped garlic 1/4 teaspoon crushed red pepper flakes, or to taste 2 cups chopped tomatoes 1 1/2 to 2 pounds peeled, cubed or shredded butternut or other winter squash, about 5 cups 8 ounces ziti or penne cut pasta Freshly chopped parsley or Parmesan, for garnish Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add shallots, garlic, and pepper flakes and cook for about 1 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 the pasta until it is tender. Combine the sauce and pasta, and serve, garnished with parsley or Parmesan. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
