Kabocha Squash + Tomato Pasta
Kabocha squash is like that quirky but cute guy you have been eyeing at the grocery store but are too afraid to approach. There is something about him that intrigues you and you have a feeling that he's better for you then some of the other handsome junk in the store but...
He seems like too much work to get to know. You wouldn’t even know where to begin. And so you walk away from Mr. Kabocha Squash, never knowing the love affair that could have been.
There is an old proverb that says “Do something once and you suddenly know how to do it, you just have to do it that first time and it's not so scary”
Ok, that's not an old proverb, that just a simple way of me telling you to just try it!!
I know new vegetables can be scary and something like squash can be extra intimidating. Let's face it, it's a large, heavy, rock hard thing and it looks like something you would more likely be putting on your porch step at Halloween than in your pasta.
But once you break into this crazy, scary thing you'll realize, it's not that hard to crack open, it's kind of fun to get the seeds out and peeling it is no different than peeling an apple.
And then with a couple quick chops you have little pieces of orangey gold colored heaven.
How does it taste? It's sweeter than butternut squash and sturdier, so it really holds its shape and has a nice substantial texture to it.
Don’t confuse it with its identical twin called Buttercup squash, as it is less sweet and less dense. Make sure you are using the prettier twin for this dish!
Just try it once! You won’t be disappointed!
RECIPE:
2Tbs Butter
2Tbs Olive Oil
3Garlic cloves, chopped
1xl Shallot, chopped
1 med/large Kabocha Squash, 1inch cubes
2tsp Summer Savory Herb, chopped fine
2 pints cherry tomatoes, halved
1Tbs Parsley, chopped fine
1Lbs Pasta
Heat olive oil and butter in a large pan. Add shallots and garlic and cook for 3-5minutes until tender. Add squash and cook for 10minutes, add tomatoes and cook for another 5 minutes. Cook pasta to packaged instructions reserving 2cups of cooking water. Add 1cup of the pasta cooking water to the veggies and the savory and cook for 15-20minutes until squash is tender. Add pasta cooking water if the sauce get too thick or there is not enough sauce. Toss with pasta and top with parsley and roasted seeds.
Seeds: Separate seeds from squash pulp and roast in a 350degree oven for 15-20minutes until crunchy.
NOTES:
- Savory is a fantastic herb, but if you can’t find it you can use thyme or sage. You could also use mostly thyme and a hint of mint.
- You can sub scallions or a small Vidalia onion for the shallot
- Sub Butternut Squash for Kabocha Squash if you can't find it
- To prep squash, cut in half, remove skin with a peeler and scoop out seeds. Then cut into 1inch cubes.
- The juice from the tomatoes and the pasta water is what creates the sauce in this dish so be sure to reserve at least 2cups of the pasta water.
- The seeds are a great addition to the dish, it’s worth taking the time to roast them. Just keep an eye on them, they will burn quickly.
