Monday, November 22, 2010

Pasta with Butternut Squash - Broccoli Raab

This is a recipe I tried from Mario Batali after having seen him make it on Good Morning America earlier this week. It was simple sauce of butternut squash with onions.

Here is my take on it:

Ingredients:
1/2 small butternut squash cut in 1/2 inch cubes
1-2 small or 1 large red onion sliced
2 - 4 cloves garlic sliced thinly
olive oil
pasta
salt

Directions:
Heat oil at medium heat in large skillet, adding the garlic to almost brown. Add the onion slices and cook until translucent. Add the squash and mix into the onion and oil. This dish takes a while as you want to caramelize the squash and onion over time but not burn them. If you keep an eye on them and stir regularly they should be good in about 20-30 minutes.
Meanwhile prepare the pasta, you know, salt in the rapidly boiling water and adding the pasta and all that. As per Mario, I remove while quite al dente and add into the sauce towards the end of the sauce, using some pasta water to keep the sauce somewhat moist. The squash should be really soft kind of falling apart as that is what makes it a good dressing for the pasta.


Broccoli Raab

Ingredients:
1/2 - 1 lb broccoli raab
1-2 cloves garlic
pepperoncini
olive oil
salt

Directions:
I followed a friend's direction on the raab, peeling the stems first, then parboiling them whole for about 5 minutes. I removed them to a skillet with olive oil, sliced garlic and pepperoncini, stir-frying them for a few minutes until pretty limp. Very nice accompaniment to the pasta dish.