I am so embarrassed. Rohini Dasi, your fault. But here we go. This is so simple but it was so good that I have been sort of obsessing over it for a few weeks... so I will share. I hope I don't over-do the "instructions".
Penne Pasta with Butternut Squash, Toasted Hazelnuts, and Goat Cheese
(you know, the title is pretty self-explanatory, but......)
I cut the butternut squash into long quarters and baked with lots of butter and sea salt until it was well done but not squashy. I mean, of course it was squashy, 'cause it was squash, but you know what I'm saying.
I cooked the penne al dente and tossed with olive oil after draining so it didn't get gummy while i was busy with the topping.
Then I sauteed minced garlic in olive oil, med low, until the bits got a little toasty, and then threw in a large handful of chopped hazelnuts and tossed them all together until the hazelnuts were lightly browned. I bet using ghee here would be excellent.
I cubed the cooked squash and tossed everything together, salted to taste, and then topped it with this amazing aged local goat cheese that we have here (but any good cheese, i think, would be amazing. we like strong cheese but i'm sure something milder would still be great) and then broiled it for a minute to get it all hot and melty. My kids loved it, my hubs loved it, and it was super good cold the next day.
Ok, the end.
Penne Pasta with Butternut Squash, Toasted Hazelnuts, and Goat Cheese
(you know, the title is pretty self-explanatory, but......)
I cut the butternut squash into long quarters and baked with lots of butter and sea salt until it was well done but not squashy. I mean, of course it was squashy, 'cause it was squash, but you know what I'm saying.
I cooked the penne al dente and tossed with olive oil after draining so it didn't get gummy while i was busy with the topping.
Then I sauteed minced garlic in olive oil, med low, until the bits got a little toasty, and then threw in a large handful of chopped hazelnuts and tossed them all together until the hazelnuts were lightly browned. I bet using ghee here would be excellent.
I cubed the cooked squash and tossed everything together, salted to taste, and then topped it with this amazing aged local goat cheese that we have here (but any good cheese, i think, would be amazing. we like strong cheese but i'm sure something milder would still be great) and then broiled it for a minute to get it all hot and melty. My kids loved it, my hubs loved it, and it was super good cold the next day.
Ok, the end.
No comments:
Post a Comment