I’m all in favor of the Indian Summer we’ve been having lately (BOYCOTT ALL OF THE PANTS), but I also lurrrve me some fall comfort food. If it could be 70 degress and sunny all year and appropriate to eat apples and squash and cinnamon and sweet potatoes and rosemary I would call that my perfect world. My most recent fallish obsession has been roasting squash with coconut oil, salt, and a little cinnamon at 400* until it’s beautiful and tender. Trust me. Try it. Heaven.
I have also been working on developing some Hangry Meal recipes, yet often find myself too hangry to meticulously recipe test when I get home from work. Go figure.
This weekend I finally had time to cook (after seeing Ben Afleck’s peen in Gone Girl, priorities people!) and I really hit the nail on the head wit this recipe. The sauce is not too tough to make and is slurp-it-by-itself good. It can be refrigerated and added to pasta for a meal that’s ready in, well, as long as it takes to cook pasta. It could probably even be frozen and defrosted. I KNOW, RIGHT?
I made a big batch of this recipe and as I was sitting down to try it Ben wandered into the kitchen. He grabbed a fork, twirled the pasta up, took a bite and said, “HOLY SHIT THIS IS GOOD. SO MANY FLAVORS.” I didn’t know whether to take it as a compliment or a diss, considering he eats food I cook about six days a week and never remarks on all of the flava flave. I’ll choose to be flattered.
Delicata Squash, Roasted Red Pepper & Rosemary Pasta
Adapted generously from The Minimalist Baker
- 1 box (12 oz) of pasta – your favorite kind! (I recommend spaghetti though)
- 1 delicata squash
- 1 red bell pepper
- 2-3 Tablespoons coconut oil
- 2 Tablespoons olive oil
- 1 cup almond or soy milk
- 1/4 cup vegetable stock
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 3 Tablespoons nutritional yeast
- 1 Tablespoon chopped rosemary (or to taste)
- 1-2 teaspoons salt
- 1/2 teaspoon black pepper
Preheat oven to 400*
1. Cut the squash the long way in half, scoop out the seeds and pulp, throw on a baking sheet and rub with coconut oil and a pinch or two of salt. Throw the red pepper on the baking sheet. Roast for 25-30 minutes, or until the squash is very soft.
2. In the mean time, place a pan over medium heat and add 1 Tbs of olive oil. Once hot, add the garlic and shallots and saute for 5-6 minutes, or until lightly browned. Set aside.
3. Once the squash and pepper are done roasting, allow them to cool for 5-10 minutes, until they’re not too hot to handle. Peel off the pepper’s charred skin and place the skinned peppers in a food processor. Scoop out of insides of the squash and place in the food processor as well. Add the sauteed shallots and garlic, plus the almond milk, veg stock, rosemary, 1 Tablespoon olive oil, nutritional yeast, salt, and pepper. Blend until it becomes a thick sauce. If necessary, add an additional 1/4 cup of almond or soy milk to loosen.
4. Cook pasta according to package instructions. Once drained, toss with the sauce until all of the noodles are covered. Serve hot and garnish with additional rosemary.