Tuesday, July 2, 2013 Kabocha Squash + Tomato Pasta
Kabocha squash is like that quirky but cute guy you have been eyeing at the grocery store but are too afraid to approach. There is something about him that intrigues you and you have a feeling that he's better for you then some of the other handsome junk in the store but...
He seems like too much work to get to know. You wouldn’t even know where to begin. And so you walk away from Mr. Kabocha Squash, never knowing the love affair that could have been.
There is an old proverb that says “Do something once and you suddenly know how to do it, you just have to do it that first time and it's not so scary”
Ok, that's not an old proverb, that just a simple way of me telling you to just try it!!
I know new vegetables can be scary and something like squash can be extra intimidating. Let's face it, it's a large, heavy, rock hard thing and it looks like something you would more likely be putting on your porch step at Halloween than in your pasta.
But once you break into this crazy, scary thing you'll realize, it's not that hard to crack open, it's kind of fun to get the seeds out and peeling it is no different than peeling an apple.
And then with a couple quick chops you have little pieces of orangey gold colored heaven.
How does it taste? It's sweeter than butternut squash and sturdier, so it really holds its shape and has a nice substantial texture to it.
Don’t confuse it with its identical twin called Buttercup squash, as it is less sweet and less dense. Make sure you are using the prettier twin for this dish!
Just try it once! You won’t be disappointed!
RECIPE:
2Tbs Butter
2Tbs Olive Oil
3Garlic cloves, chopped
1xl Shallot, chopped
1 med/large Kabocha Squash, 1inch cubes
2tsp Summer Savory Herb, chopped fine
2 pints cherry tomatoes, halved
1Tbs Parsley, chopped fine
1Lbs Pasta
Heat olive oil and butter in a large pan. Add shallots and garlic and cook for 3-5minutes until tender. Add squash and cook for 10minutes, add tomatoes and cook for another 5 minutes. Cook pasta to packaged instructions reserving 2cups of cooking water. Add 1cup of the pasta cooking water to the veggies and the savory and cook for 15-20minutes until squash is tender. Add pasta cooking water if the sauce get too thick or there is not enough sauce. Toss with pasta and top with parsley and roasted seeds.
Seeds: Separate seeds from squash pulp and roast in a 350degree oven for 15-20minutes until crunchy.
NOTES:
- Savory is a fantastic herb, but if you can’t find it you can use thyme or sage. You could also use mostly thyme and a hint of mint.
- You can sub scallions or a small Vidalia onion for the shallot
- Sub Butternut Squash for Kabocha Squash if you can't find it
- To prep squash, cut in half, remove skin with a peeler and scoop out seeds. Then cut into 1inch cubes.
- The juice from the tomatoes and the pasta water is what creates the sauce in this dish so be sure to reserve at least 2cups of the pasta water.
- The seeds are a great addition to the dish, it’s worth taking the time to roast them. Just keep an eye on them, they will burn quickly.
You might also like these recipes:
Brocolli Tacos
Chocolate Chip Cookies
Challah Hangover Sandwich
Gnudi
Popovers
Reader Comments (9)
Nikki, you are a great cook and I was hoping to watch you On the food channel. I'm very disappointed by the judges. You are a winner for me. Good Luck girl you re truly the best. Love
Nikki, Been watching your on the Next Food Network Star and was so sad when you got elimanated tonight. I was so hoping your cooking concept would have made it. You cook the way I eat, a little meat with lots of veggies. I can't understand why FN doesn't have a show like yours. Everyone that I know is eating more healthy and looking for new ideas to get more veggies in their diet. Loved your Bursting Tomato pasta!!! Hope you will continue with your site now that I've found it. Your Amazing!!!
You were the only reason I was watching FNS, I love your concept and have been looking for more creative and practical recipes with vegetables as the main dish. Can't wait to see what else you will do.
Oh man! I haven't been able to watch last night's episode, but if others are saying you got eliminated, I am SOO bummed! I was VERY hopeful that FINALLY FNS would have a show that speaks to healthy, less meaty eating. Well, I'm subscribing to your blog to revolutionize eating at our house & to find more meatless meals to trade off with the meat ones (which I hope will become meat on the side meals!). Along that vein, I'm wondering if you could start adding prep & cook times as well as how many servings (with what the serving size should be) that each of your recipes will produce? That would be very helpful when menu-planning! Thanks for sharing your fantastic talents, Nikki--you're great!
You are an exceptional cook with a great culinary point of view.
I had my bets on you. Quite frankly, Food Networks loss!
But you have a great confidence and I hope you just
keep going!
You ROCK!
Nikki -- The Food Network sure lost out in losing you! So what if you said STUFF!!! College aged people would REALLY like you -- and even me -- I'm a homeschooling mommy! I love your happiness, enthusiasm, your sweet voice and you're done a great job. Stay sweet & humble -- I love your -- what they call "apologetic" -- yet it is what I believe to be a sweet and sensitive spirited person! Just keep on being you -- DON'T LET TV PEOPLE TELL YOU WHO TO BE!!! You are beautiful as YOURSELF!! Don't become some powerful woman cook authority -- Be the SWEET YOU authority as you already are!!!
Take this to heart. :)
I was so upset you got cut from the show!! You are the only one that I would actually tune in to watch on Food Network. They really blew it when they cut you. I'm not even interested in the show anymore, and I wouldn't want to watch a show by any of the other contestants left. So I'll be reading your blog!!
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