A new recipe tonight is shaping up very very nicely. It's "Acorn Squash Sauce" from Claire's Corner Copia Cookbook (vegan). When I asked Ben to buy 4 large acorn squash (squashes?), I didn't count on them taking up so much space in my medium-sized fridge. So, I moved this meal ahead instead of waiting to make it on the weekend.
Serves 8
4 large acorn squash, cut in half and seeded
1/2 cup of veg oil (I used olive)
6 large cloves of garlic, chopped (I used garlic from a jar, so shoot me)
1 bunch of flat-leaf parsley, chopped (I always use scissors to cut up herbs, way quicker)
1/4 cup basil leaves, chopped
SNP to taste
1 package noodles (I used whole wheat linguine)
Oven at 425. Arrange squash cut side down on a cookie sheet with sides, cover with foil and, once in oven, pour boiling water onto sheet to 1/2 inch. Bake for about 15 minutes and then turn off the oven and leave for about 1 hour. NOTE: the recipe said to bake for 1 hour and then cool but I had to go out and didn't want to leave the oven on so I turned it off and came back later and tada! cooked to perfection - I LOVE finding out energy-efficient tips this way :)
Once cooled, scoop out flesh and set aside.
Heat oil in a large skillet and cook garlic, basil and parsley for about 10 minutes on low. The garlic should be softened but not brown. Add the squash, SNP and cook, stirring occasionally, for 25-30 minutes. Adjust seasoning to taste.
Spoon some sauce over noodles and toss well. Serve with remaining sauce on top. Sprinkle with butter, brown sugar or agave syrup if you want.
Ooooh - looks delicious.
ReplyDeleteFYI: the same cooking tip applies to cooking pasta on the stove top. As soon as you add the pasta to the boiling water, cover and turn off the heat. It usually takes about 20 minutes for the pasta to cook - but you may have to experiment just a little to get the pasta the way you like.