I love everything about acorn squash. I love it baked in a half shell with butter and brown sugar, I love it as a base for a vegan or vegetarian soup. I even love the way it looks and and because of the affordable price I usually forget I have one and buy an another one before I use the one I have. Because I love to have a variety in my diet, I started searching for new ways to cook it and stumbled upon a Rachael Ray recipe for Penne-Wise Pumpkin Pasta.
Seem that this was not a crowd favorite as most people called it bland and the only ones who gave it high enough ratings to bring the average up to 3 stars out of 5 had altered the recipe and added meat to the meal because it wasn’t vegetarian to start with. Still it was an interesting concept and it got me to thinking?
What if I used Italian spices instead of pumpkin pie spices? What if I used a acorn squash instead of pumpkin? What if I used vegetable broth instead of chicken broth? What if I used ricotta instead of milk and Hot pepper instead of Pepper sauce? The only way to find out was give it a try.
2 T olive oil
3 shallots diced (optional)
3 coves garlic minced
1 thin slice Scotch Bonnet Pepper
1 onion diced
2 tsp Parsley
6-8 fresh basil leaves or 1 tsp dry
½ tsp thyme
1 bay leaf
1 acorn squash
1 Can Vegetable Broth
1 cup ricotta
½ tsp salt
Grated Parmesan to sprinkle on top
- Cook the acorn squash until soft, and remove pulp from shell and set aside.
- In olive oil, simmer shallots, garlic, hot pepper, onion, parsley, basil, time and bay until onion glazes over.
- Add broth and acorn squash and let simmer for an hour.
- Remove Bay and hot pepper and blend in blender.
- Add ricotta, bring to temperature and serve over pasta. (I used a bowl with extra sauce).
Well the jury is out on this recipe. Believe it or not I found it bland while my vegetarian friend loved it. I tried it before I added the ricotta, and the flavors were actually bolder. I do believe this will have a better chance of me cooking it again as a vegan meal with the addition of diced tomatoes and am actually looking forward to the challenge of getting a bold flavor out an acorn squash and pasta meal. I love my acorn squash and would like to eat it more often if I can find different ways.