Jan

Acorn Squash & Smoked Salmon Pasta

Dan

Mains, Recipes Tags

awesome, cheese, pasta, salmon, sauce, squash, winter

What you’ll need…

1 acorn squash

1/2 garlic bulb

olive oil

1 cup heavy cream

1/2 cup water

3/4 cup romano cheese

1 TSP tumeric

2 TSP yellow curry powder

salt & pepper

2 cups fresh spinach

1/2 cup macadamia nuts

1/4 pound smoked salmon (chopped, skin removed)

5 cups cooked pasta (I used ditali, but feel free to switch it up!)

Let it be known that the mighty tomato does not always rule in the land of pasta sauce! Don’t get me wrong, I have had/made/enjoyed plenty of tomato-based sauces on my noodles, but in times like these (and by these I, of course, mean winter) squash is a nice, hearty alternative.

Let’s start off by roasting the squash and garlic. Preheat your oven to 425 degrees. Slice the squash in half, scoop out the ‘guts’ and brush the halves with some olive oil. For the garlic, try and keep the 1/2 attached to the base and slice off the tip of the garlic bulb. Brush the top with a bit of olive oil as well and wrap up with some tin foil. Place the squash and the garlic on a medium-sized baking tray and let cook in the oven for 35 minutes.

While you’re waiting, feel free to watch an episode of 30 Rock or make a salad, or something…If you decide to make a salad, try out this dressing!

Once those 35 minutes are up, remove tray from oven and let cool for 10 minutes or so. Scoop out the flesh of the squash into a blender, and squeeze the roasted garlic in as well. Also add-in the cream, water, cheese, and spices then puree until smooth. Pour into a small pot and let the sauce come to a simmer on medium heat, about 5 minutes. Salt and pepper to taste.

Now it is time to assemble the pasta! Place all remaining ingredients into a large mixing bowl. Pour the squash sauce over top and mix gently with tongs (so you won’t. Portion out into pasta bowls and enjoy!

Sorry Tomato, you weren’t invited…

Serves 4

Total cook time…50 min