We’re continuing our season long Fall Fest 2011, which welcomes food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. First up was the classic fall favorite, apples, then potatoes, pumpkin, and now: winter squash.
I’ve never met a squash I didn’t like but I think I might be in love with a certain winter variety: kabocha squash. It’s sweeter than butternut squash (if that’s possible) and it doesn’t have a stringy texture that some squash varieties are prone to. So when I found Mark Bittman‘s super-simple Pasta with Winter Squash recipe, I knew the kabocha variety would be the perfect choice.
Kabocha is the generic Japanese word for squash and this variety is often referred to as the “Japanese pumpkin.”
Slice the squash in half and scoop out the seeds.
Use a mandolin to finely chop or grate the peeled squash.
Heat olive oil in a pan over medium heat and saute shallots and garlic for about 1 minute.
Add sliced tomatoes, squash, salt and pepper and cook until tender, about 15 minutes. For a creamier pasta sauce, add Mascarpone.
Top pasta with the squash mixture and sprinkle with parsley.
Get the Recipe: Pasta with Winter Squash
More Recipes From Family & Friends:
And Love It Too: Warm Winter Chili
Bay Area Foodie: Delicata Squash Soup
The Sensitive Epicure: Roasted Butternut Squash Soup
CIA Dropout: Stuffed Winter Squash
What’s Gaby Cooking: Quinoa Stuffed Acorn Squash
Thursday Night Dinner: Butternut Squash Gnocchi With Sage Brown Butter
Dishin and Dishes: Butternut Squash Bisque With Sage Cream
FN Dish: Simply Roasted Winter Squash
Napa Farmhouse 1885: Pomme d’or With Wild Mushroom Risotto