Wednesday, April 20, 2011

Balsamic Butternut Squash Pasta

So, here's another lazy Sunday recipe of mine. It's loosely based on a recipe that one of my colleagues was uber excited to share with me because his "old lady" made him this "killer pasta, with some kind of squash in it." They used a very specific kind of cheese, grana padano, which he said absolutely made the dish.

I obviously didn't use aforementioned cheese. That would have been way too much work. I just stuck to good ol' parmesan.

The kicker in this dish is the mix of maple syrup and balsamic. I love the way the tarty balsamic cooks down to a sweetness that is wholly complemented by the subtle undertone of maple. 

Love me some maple! I hope you like this as much as we did!

balsamic butternut squash pasta

adapted from Cuisine At Home Magazine

Serves 4
Prep Time: 15 minutes
Cook Time: 30 minutes

⅔ package of pasta - any type
1 butternut squash, cubed
½ cup broccoli, stalk included, chopped
2 cloves garlic, diced
2 tbsp balsamic vinegar
1 tbsp maple syrup
2 tbsp olive oil
salt + pepper
parmesan cheese to garnish

Preheat the oven to 450 degrees (F). Toss the squash with the vinegar, oil, salt and pepper and spread out on a baking sheet. Pop the sheet in the oven for 15-20 minutes (until the squash is tender) mixing it halfway through cooking. Remove and set aside when it’s finished cooking.

While the squash is cooking, boil water and cook the pasta according to the package directions. Drain and rinse, but reserve about ½ a cup of the pasta water.

In a  skillet on med-high heat, saute the garlic until browned, then add the broccoli and cook until tender. Add the squash and pasta as well as the pasta water and cook through. Turn off the heat and mix in the maple syrup and a splash more of balsamic vinegar.

Serve garnished with parmesan cheese.

What is the strangest mix of flavors you have ever used in a recipe that just blew you away?

Peace, Love & Bagels,

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