I feel like I am back to where I started with the blog. No pictures, just a recipe. Sadly I have been so occupied with Sweet Cheeks, that not only has the blogging suffered, my cooking has gotten pretty basic and lax.
However, tonight Joel told me it was the best pasta he had ever had and “this is a recipe that I would tell you to remember how you made it.” And it reminded me of why I started my blog to begin with.
Luckily business has been great and growing, but because of that, I find it unlikely I will get regular at this for quite some time. However, until then…
1 acorn squash (halved and cleaned of seeds)
½ stick butter
¼ c olive oil
½ cup dry white wine
¼ pine nuts
4-6 cloves of garlic sliced thin
1 lb pasta
I brushed olive oil on the squash, stuck them in a 425 degree oven cut side up and roasted for about 25 minutes (or until tender and a bit brown). Once squash is down, set aside to cool.
Once cool cut up squash into about 1inch cubes. Set aside.
Heat olive oil and butter and add onions and garlic. Cook until onion is translucent and add wine. Cook additional 2-3 minutes. In a oven safe dish combine onion and squash and put back into a 425 oven. Meanwhile, start water for pasta and salt well.
Let squash mixture cook for about 10-15 minutes or until golden and brown on top. Put pine nuts in and set timer for 5 minutes and turn oven off.
Once past is done add about ½ of the pasta water to squash mixture, drain pasta and toss mixture and past and sprinkle nuts on top.