I haven’t broken up with you, dear readers. My Jittery constitution just needed an icebreaker to make me feel comfortable getting back on-line. Here’s the icebreaker…
I’m grateful to friends who started retro recipe exchange chain letters. These days a web of connections with heartfelt sharing feels apropos. I complied with the first 3 requests, sending out 60 chain letters to friends. Now that I’m able to keep calm and focused long enough to turn my attention to Jittery cooking, here’s a highly recommended recipe from seasoned JC contributor and chain mail responder, Daniel Winer.
Roasted Butternut Squash Pasta
- 1 butternut squash, peeled and cubed, 3/4-inch size
- 200 g pasta, any kind
- 1/2 c pine nuts or walnut pieces
- 1 T olive oil, or butter, plus a bit more to coat the squash before roasting
- kosher salt
Preheat oven to 380 F.
On a baking sheet, spread out squash and roast for 30 minutes, until almost done, then increase heat to 400 F and roast a few more minutes until at least one side of each piece is caramelized.
Cook and drain pasta, then add a little olive oil or butter and mix.
Toast the nuts in a skillet, being careful not to burn them.
Place pasta in serving bowl, layer on squash, then sprinkle with the toasted nuts and salt.
- For someone who loves to share, I’ve been feeling muzzled lately, muted by the daily news and struggling to make sense of how much everything we took for granted has been altered. As we’ve all been hearing and feeling, one can’t say enough how grateful we are to the front line heroes — in healthcare, in food production, distribution and delivery, and all those others who risk their lives to care for us and make us safe.
- Just wanted to let you know that my hubby also loved this Roasted Butternut Squash Pasta. Thank you, Daniel!
- For a treat, snack on salted roasted squash seeds post meal.