Posts Tagged ‘butternut squash’

Delicious winter fare: Butternut squash and red onion pasta

I nearly wrote “autumnal” fare. I have had this squash for ages. Seriously. I forgot about it, and it’s still good. A testimony to the miracle of nature. Late autumn brings forth fruits that last for a long time to see us through winter. You know…in the days when we didn’t pop to Tesco for a pot of basil in winter…..

Butternut squash on pasta? Overly starchy? Definitely a dish for a cold day!

The pasta is wholewheat, and the sweetness of the squash is balanced by salty olives (optional) and sundried tomatoes, and some crunchy walnuts. The onion can be lightly sauteed or added raw at the end. It sounds like it wouldn’t work raw but I have eaten it both ways and I think it definitely does. Adding it raw adds a bit of bite to the flavour and texture  contrast (I preferred it. And so did my inner vitamin-loving self)

  • 1 small butternut squash, steamed or roasted, flesh scooped out and mashed
  • 2-3 sundried tomatoes, soaked and chopped
  • a handful walnuts, chopped
  • 4-5 black olives chopped
  • 1 small red onion, chopped raw or gently sauteed in extra virgin olive oil (minimum oil, or it gets greasy at the end)
  1. Mix all ingredients
  2. Add to cooked pasta (wholewheat or alternatively brown rice pasta, spelt etc)
  3. Finally, dress with:
  • Extra virgin olive oil  (a glug) apple cider/white wine vinegar (smallish dash)  and 1-2 pinches of sea salt. Sorry, no measurements, but it’s just about tasting it.

I am afraid we have no photos of the starchalicious plate.

But, trust me, mmmmm. 

Just a small portion for me thanks. I need a gap for the last roast chestnuts of the season 🙂

Vitaminspeak: While nutrition tables are all a little different, and each squash will vary (multiple factors) a 200 gram cup of cooked butternut squash contains between 20-50% of our RDA for Vitamin C, and is extremely rich in beta-carotene (the plant form of Vitamin A, which is an anti-oxidant) Adding some fat (eg the walnuts and olive oil) aids in the absorption of the Vitamin A. Adding the olive oil at the end, unheated, as a “dressing” makes it tastier and more nutritious still! Enjoy!

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