New house, new recipe!
W’s sister, C, cooked something similar when we visited her last fall. Since squash is in season (and it’s always on sale at this time of the year), I decided to recreate her recipe with a twist. Best of all, this recipe is so easy we can prepare it without being fully unpacked (right now we are using a dresser as our kitchen island)!
Acorn Squash Pasta with Goat Cheese and Arugula
For 2 (+ 1 lunch)
1 Acorn Squash
2 cups of Arugula
½ log of Goat Cheese
½ cup of cooking water (or chicken broth)
½ onion, diced
1 clove of garlic, minced
3 cups of short pasta (small rigatoni)
Pepper (& Salt, if not using Chicken Broth)
- Cut Squash in half, and remove the seeds. In an oiled pan, roast the squash in oven at 375 for at least 30/40 minutes. The squash is ready when you can insert a knife through the peel with no resistance.
- A few minutes before the squash is ready, boil water and cook pasta according to direction.
- Before draining cooked pasta, reserve ½ cup of the cooking water.
- In the pot used to cook pasta, melt butter on medium heat. Add onions and cook for 5 minutes. Add garlic, cook for 1 minute.
- Add ½ the cooked squash and the goat cheese to the pot. Stir. Add water/broth slowly until the mix is easier to stir and combine.
- Add the cooked pasta and the arugula and mix well. Add more water/broth if needed.
The leftover squash can be used to make soup or served as a side dish in another meal!