This was a Month of Cin dinner which was enjoyed by all. I’ve been determined to not feel deprived of meat during this month and have been moderately successful. The desire to eat meat is still there, popping up every once in a while. The ritual of sitting down to a lovely meal more than makes up for it.
- 1 lb butternut squash peeled, seeded, and cut into 1″ chunks
- 6 tbsp olive oil plus more as needed
- 10 cloves garlic
- 1 lb small pasta such as orecchiette, penne, or farfalle
- 1/2 cup fresh flat-leaf parsley chopped
- Preheat the oven to 425 degrees F.
- Put the squash on a large, rimmed baking sheet. Drizzle with 4 tbsp olive oil, sprinkle with salt and pepper, and toss to coat. Spread the squash out in a single layer and transfer into the oven. Roast without stirring or opening the oven for 20 minutes. Add the garlic, then use a spatula to toss and turn the squash. Continue roasting until it smells toasty, about 10 to 15 minutes more. Toss squash again. Pierce a few pieces with a fork. They’re ready when they’re well-browned and tender to the center. If not, return them to the oven, checking every 10 minutes until they are.
- While the squash is baking, bring a large pot of water to a boil and salt it. When the squash is nearly done, add the pasta to the boiling water and cook, stirring occasionally, for 5 minutes. when the pasta is tender but still has some bite, scoop out and reserve 1 cup of the cooking water. Drain the pasta.
- Return the pasta to the pot, along with the remaining 2 tablespoons olive oil and a splash of the cooking water. Add the roasted squash along with any oil from the pan. Toss to coat, adding a little more oil or cooking water if necessary and break up the garlic to create a slightly creamy sauce. Taste and adjust the seasoning with more salt and pepper. Toss with chopped parsley and serve.