There may not be fall foliage or pumpkin spice lattes aquí, pero it's definitely fall time and the abundant gourds - squash and pumpkin - in the market are proof! In this recipe, I used acorn squash to give the pasta a creamy texture, similar to mac and cheese. And the best part is that it only uses one pot (menos trips to the pila heyyyy). Ingredientes Serves 2
To prepare the squash:
Cut the squash in half. Using a fork, scoop out the stringy center with all the seeds (if you want, you can rinse off the seeds, dry them, and toast them for a snack). Cube the the halves, then cut away the skin from the pieces that have it. Once you have cubed and removed all the skin, chop the cubes into even smaller pieces (this will allow it to mush better into the pasta dish). In a deep pot, heat the oil over medium-high heat. Add the garlic, a dash of salt, and mushrooms, if you are using them. Saute the garlic and mushrooms until they are fragrant and beginning to stick to the bottom of the pan. Add the pasta and chopped squash and just enough water to cover everything. Stir it all together, then cover and let come to a boil. Allow to boil, stirring occasionally, until the pasta is al dente and the squash is soft. At this point, there should be only a small amount of water left. If there is still a lot of water, drain some until there is only about an inch of water in the bottom of the pot. Turn down the heat to low, and add the spoonful of powdered milk, salt, pepper, and cheese. Stir until the milk is well mixed in, everything has come together and has a creamy texture, and let simmer for another 30 seconds. Turn off and serve. Provecho! xx Chabi
0 Comments
Leave a Reply. |
Authorjuicy & chabi - 2 chavas cookin up a storm Archives
November 2016
tags |