December 14th, 2009

Squash Pasta

Squash, anyone?

Okay, hear me out. This is waaaaaay yummier than you would think. I don’t know why. It just IS. And you’re gonna thank me for it. It’s warm and comforting, and completely satisfying.

Before I jump right into our game of squash, I have a bit of an announcement. I have tried to think of a million different ways to talk about this to all of you. I feel like I’m ready to propose to you — each of you, I love you all equally, it’s true — and I’m searching in vain to find a way to pop the question but everything seems trite or cheesy. And I asked your father a month ago, and he agreed to allow me your hand in marriage, but I still haven’t pulled the trigger. I’m so embarrassed.

I’m writing a Gluten-Free on a Shoestring cookbook. The manuscript is due at the end of April 2010. Oh crap.

The publisher is Da Capo, a division of Perseus books. After the blog was mentioned in the New York Times, a literary agent contacted me, said that in this space (the cost-conscious, shoestring space) there was a big ol’ gap in the gluten-free market, and invited me to assemble a proposal. We put it together at the end of the Summer, toot sweet, and Perseus bought it right quick. It should hit the shelves around January 2011.

Still up for that game of squash?

Squash Pasta
Ingredients
1 pound short gluten-free pasta
1 large acorn squash (or 2 small)
6 tablespoons unsalted butter, at room temperature
1/4 teaspoon kosher salt
2-3 tablespoons ground cinnamon (to taste)
3-4 tablespoons pure maple syrup
1/4 cup milk (your choice – as long as it’s not non-fat)

1. Preheat the oven to 375 degrees. Pierce the outside of the acorn squash with a fork on all sides. Slice open the squash, remove the seeds (don’t toss them! toast them like you would pumpkin seeds; they’re delicious), and place both halves, cut side down, on a lined baking sheet. Bake for about 45 minutes, or until soft (the skin should pierce very easily with a fork). When it’s done, remove from the oven, immediately turn over the squash halves, place 1 tablespoon of butter in each half, sprinkle 1/2 tablespoon of ground cinnamon over each half. Allow the squash to cool a bit so it is easier to handle. This will also give it a chance for the flesh of the squash to absorb the butter. When warm, it is like a sponge. A delicious sponge.

2. In the meantime, cook the pasta according to the package directions, then place the cooked pasta in a large bowl. To the pasta, add the remaining 4 tablespoons butter when the pasta is still warm and toss to coat. Set the large bowl aside.

3. Once the squash is cool enough, and the butter has absorbed, peel off and discard its skin. In a medium-sized bowl, mash the flesh well. A regular fork will do, but a potato masher works a bit better. To the squash, add the salt, remaining cinnamon, maple syrup and milk. Whisk the mixture until well-combined.

4. Add the squash mixture to the pasta, and stir gently until all of the pasta is coated. Serve warm.

So as you might have guessed, the book is the reason that I have not been as prolific on the blog as I once was. I’m still here, though, scout’s honor. Just a little bogged down….

Warmly,
Nicole

 Posted In : GF Blue Plate Specials (Recipes)
  Posted By : Nicole