I recently shared a couple of recipes that made me a complete pumpkin fan! Well in the spirit of more fall recipes, I wanted to share another favorite that has helped me enjoy butternut squash for the first time.

First off, if you haven’t yet discovered the New York Times’ Recipes for Health, you should definitely check them out. Mr. H and I have found quite a few easy, tasty and healthy recipes, and every time I scan through the recipes I find something else I want to try!

When Mr. H was looking through the Recipes for Health and suggested a pasta recipe featuring butternut squash, I was skeptical. I’m a really picky eater when it comes to texture, and squash has always been on that “weird texture list for me.” But, I looked through the recipe and saw that the squash is grated, therefore eliminating the weird texture element. So I decided that we could give it a try. Butternut squash is such an affordable veggie right now (we just got three squashes for $3 from our farmer’s market!) so I wanted to like it. I also want Baby H to like it!

We tried out this recipe on a Sunday afternoon. We were able to make it and eat it while Baby H was taking a long nap AND I was able to take some of the leftover butternut squash and make some puree for Baby H (which she loves – squash is now one of her favorites!). I even took the pasta to work the following week for my lunches and it was a super flavorful and filling lunch option.

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If you have a butternut squash sitting around waiting to be used, make a big batch of this pasta that features sage, walnuts and a salty cheese (we used feta!). Mmmmm.


Orecchiette with Grated Squash, Walnuts and Ricotta Salata {source}

(Note: my adjustments are in bold)

Ingredients:

1 pound butternut squash (about half of a large squash)
2 tablespoons extra virgin olive oil
Salt to taste
2 garlic cloves, minced
2 ounces walnut pieces (about 1/2 cup), coarsely chopped
3 tablespoons chopped fresh marjoram, or 2 tablespoons chopped fresh sage
Lots of freshly ground pepper
1 pound orecchiette (we used whole wheat rotini)
2 ounces ricotta salata, grated (about 1/2 cup) (we used crumbled feta)

Instructions:

Begin heating a large pot of water. When it comes to a boil, add a generous amount of salt and keep at a simmer.

Meanwhile, peel the squash (I use a vegetable peeler for this), cut it into chunks that will fit your food processor tube fitted with the grater blade, and grate. Alternately, grate with the large holes of a box grater. (We used our food processor and it was SO FAST to grate the squash. And fun!)

Heat the olive oil over medium-high heat in a large, heavy skillet and add the grated squash and salt to taste. Cook, stirring often, for 8 to 10 minutes, until the squash has softened. Add the garlic, walnuts and half the marjoram or all of the sage and cook, stirring, for another minute. Turn the heat down to medium.

Add 1/2 cup of the water for the pasta and cook for another couple of minutes, until it has been absorbed and evaporated from the pan. Add another 1/2 cup water and continue to cook for another 3 minutes, or until the squash mixture is tender and moist. Taste, adjust salt, and add a generous amount of pepper. Keep warm while you cook the pasta.

Bring the pot of water back to a rolling boil and add the orecchiette. Cook al dente, usually 10 to 11 minutes. Add 1/2 cup of the cooking water to the squash mixture before draining, then drain the pasta and toss with the squash, along with the remaining marjoram and the ricotta salata. Serve hot.

Yield: 6 servings.