Seriously, think about it...how appetizing does the word "Squash" or "Celery Root" actually sound?
Its no wonder its hard to convince our children to eat vegetables...
Despite the strange names of some vegetables out there (and trust me there are some seriously strange names out there) don't let the name fool you. Its sort of the same idea when you hear people say "Don't judge a book by its cover."
Acorn squash, also know as pepper squash, is not only full of sweetness but packed with vitamins, minerals and low in saturated fats, cholesterol and sodium. Its the perfect vegetable to cook with given how versatile it is. You can roast it, grill it, steam it, sauté it and the list goes on.
This recipe Im sharing is a fun way to introduce yourself and your family to this tasty vegetable without slaving away in the kitchen. Its fast, flavourful and nutritional. Lets not forget how much more cost efficient it is to eat seasonally and locally too!
2 Acorn Squash
4 Sprigs of thyme
4 tablespoons of butter
4 tablespoons of Canola Oil
4 Sage leaves
1/2 Cup cherry tomatoes (or 1/2 cup chopped tomato)
1 bag of Spagetti (you can also choose to use quinoa or any other starch of choice, just be sure to check the packaging for serving portions, this recipe will feed 4)
6-8 Cups of water (for cooking the pasta)
1 tablespoon of Chili Flakes (this is optional. You can also add more or less depending on your preference)
Salt
Pepper
1 tablespoon Pumpkin seeds
~Preheat the oven to 400 degrees
~Cut the Acorn Squash in half and remove and discard the seeds
~Place in a baking dish with the tomatoes and drizzle the squash with the oil
~Remove the leave from the Thyme and evenlly sprinkle over the squash
~Place 1 tablespoon of butter in the centre of each squash and one sage leaf and season them lightly with salt and pepper
~Bake for 20-25 minutes or until a golden brown
~While they are baking, bring water to a boil (don't forget to salt the water), cook spaghetti, drain and set aside
~Once the squash is done, you will have a little buttery sauce that has pooled in the centre of each half. Remove the sage leave and set them aside
~Using a spoon, ladle the sauce onto the pasta, add the chili flakes and the pumpkin seeds and gently toss
~Fill each Squash half with a portion of the pasta and top the pasta with the roasted tomatoes and a sage leaf
~You can add a sprinkle of grated Parmesan Cheese to really "put the icing on the cake!"
This dish can be made with any starch of your choice...OR you can always leave out the pasta completely and enjoy the squash just the way it is....buttery, smooth and flavourful!
Natalie
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