Jones' Farmer Blog

Behind the scenes and lessons at Jones Family Farms in Shelton, CT

Recipe of the Day: Pasta with Butternut Squash and Pecans

1 Comment

Believe it or not, October is a very busy time for preparing our strawberry fields.  Future fields are planted with cover crops to provide fertility and protection during the winter.  The crops are weeded, to reduce the number of weed seeds in the field.  As the weather turns colder, we will begin spreading a thick layer to straw over all of the fields to protect them cold winter temperatures and extreme weather.  All in anticipation of that delicious June harvest!

Today’s recipe is a quick pasta dinner (especially if you roast the butternut squash ahead of time). Good ole Martha Stewart always seems to have great ideas!

Pasta with Butternut Squash and Pecans

Ingredients

Serves 4

  • 1 pound tubular pasta, such as strozzapreti or penne
  • 1 butternut squash (2 pounds) , peeled, seeded, and cut into 1/2-inch pieces
  • 4 tablespoons unsalted butter
  • 1/2 cup pecans, coarsely chopped
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil, plus more for serving
  • 1/2 cup fresh flat-leaf parsley, thinly sliced
  • 1/2 cup freshly grated parmesan cheese
  • 1 cup fresh ricotta cheese

Directions

  1. Fill a saucepan fitted with a steamer basket with 1/2-inch water and bring to a boil over high heat. Place squash in steamer basket and cook, covered, until easily pierced with the tip of a knife, about 8 minutes. Remove from heat and set aside.
  2. In a medium skillet over medium heat, cook butter, stirring, until melted and just beginning to brown, about 5 minutes. Add pecans and cook, stirring, until lightly toasted, about 3 minutes. Add squash and stir gently to combine; season with salt and pepper.
  3. Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook according to package directions. Drain and return to pot. Add olive oil and parsley and season with salt and pepper; toss to combine.
  4. Divide pasta evenly between 4 plates and spoon squash mixture on top of pasta. Sprinkle over parmesan and top each with a dollop of ricotta. Drizzle with olive oil and serve immediately.

Recipe from Martha Stewart

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One thought on “Recipe of the Day: Pasta with Butternut Squash and Pecans

  1. Wow this pasta dish sounds yummy and easy to make. I can’t wait to try it.
    Thanks for sharing!

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