The most incredible thing happened last fall. After months of disposing of our vegetable scraps in one of our gardens, we ended up indirectly growing several butternut squashes from the germinating seeds. As you may know, butternut squash is rich in vitamins, minerals, and disease-fighting antioxidants. This squash is low in calories and fiber-rich and may help you to lose weight and protect against conditions such as cancer, heart disease, and mental decline. Plus, they are quite versatile in recipes and easily added to both sweet and savory dishes. When it was time to harvest, we ended up with something like fifteen of these winter squashes. I would say that isn’t too bad for an unintentional vegetable garden!
I would like to thank the talented folks from Hannaford for this recipe in their tasty recipe-filled Fresh publication. This pasta dish is packed with a variety of great flavors and nutrient-dense vegetables. The preparation time for this recipe is relatively minimal and ready to enjoy in no time at all.
Total Prep Time: 30 minutes Serves: 4
12 Oz. Fettucine
1 Tablespoon Olive Oil
2 Cups Thinly Sliced Cauliflower Florets
1 Yellow Onion, Finely Chopped
4 Garlic Cloves, Minced
2 Cups Cubed Butternut Squash
1 Cup Vegetable Stock
1/2 Cup Crumbled Goat Cheese
1/4 Cup Chopped Fresh Parsley, Plus More for Garnish
Making the Pasta
In a large pot, bring salted water to a boil. Then add the pasta and cook until al dente for about eight to ten minutes. Make sure to reserve one cup of water, then drain pasta and return to pot.
Preparing the Cauliflower
Next, heat the oil in a large nonstick skillet over medium-high heat until simmering. Then add the cauliflower and onion and cook, making sure to stir occasionally until softened and beginning to brown, about five minutes. Add garlic and cook, stirring constantly for thirty seconds.
Add the Butternut Squash
Stir in squash and stock and then bring to a simmer. Reduce heat to medium-low and cook, making sure to stir occasionally, until the squash is heated through, three to five minutes.
Combining the Remaining Ingredients
Add the squash mixture, goat cheese, parsley, and 1/2 cup of reserved pasta water and toss until the pasta is evenly coated, adding additional pasta water if needed to reach desired consistency. Next, season with salt and pepper to taste.
Making the Finishing Touches
Divide among bowls, then sprinkle with more parsley and you are ready to serve.