with herbs and butternut squash
recent years, American chefs have become fond of tucking
butternut squash puree into ravioli pillows, swirling it
into soups and melting it into risotto.
in part for his affinity for elevating vegetables on the
plate, James Beard award-winning chef Dan Barber of Blue
Hill at Stone Barns in Pocantico, N.Y., took the sweet yet
savory squash obsession one step further when he launched
Blue Hill Yogurt (bluehillyogurt.com) in late 2013.
butternut squash yogurt sold at Whole Foods.
hard to imagine that the nutritious winter squash wasnít
available commercially until 1944, according to
and Veggies More Matters is a nonprofit organization
partnered with the Centers for Disease Control and
Prevention to educate the public on the importance of adding
more fruits and vegetables to the average Americanís diet.
Starís Pasta With Herbs and Butternut Squash offers a
creamy and delicious way to enjoy butternut squash served
with whole-grain pasta.
squash is a good source of fiber, potassium and magnesium,
as well as an excellent source of vitamins A and D. Itís
naturally sweet, and you can substitute it for any recipe
that calls for pumpkin.
Shopping tip: Choose a squash thatís heavy for its size
and store it in a cool, dark place. Once cut, refrigerate
any unused portions.
can also find diced butternut squash in many produce
Preparation tip: A winter squash is often difficult to peel.
To make it easier, pierce the butternut squash with the tip
of a sharp knife. Microwave the squash on high power for 2
minutes. Allow to stand for 3 minutes.
WITH HERBS AND BUTTERNUT SQUASH
medium butternut squash, about 1 1/2 to 2 pounds
tablespoons olive oil, divided
and pepper, to taste
ounces whole-grain medium shells or penne
cloves garlic, minced
cups unsalted vegetable stock, divided
teaspoon Italian seasoning
tablespoons minced fresh basil
tablespoons minced fresh parsley
oven to 400 degrees. Line a baking sheet with aluminum foil.
Spray with nonstick coating.
a large, heavy knife, cut off the ends of the squash. Peel
using a vegetable peeler. Cut squash in half, remove seeds
and cut squash into 3/4-inch cubes. Place the squash cubes
in a zip-top bag. Drizzle with 2 tablespoons oil and season
with salt and pepper. Seal and toss to coat evenly. Spread
in a single layer on prepared baking sheet. Bake uncovered
20 to 25 minutes or until tender and edges are lightly
browned, stirring midway through cooking.
cook pasta in boiling water, according to package
remaining 1 tablespoon oil in a medium skillet over medium
high heat. Add onion and cook, stirring frequently, 3 to 4
minutes or until onion is just tender. Add garlic and cook,
stirring frequently for 30 seconds. Add 1 1/4 cups stock and
Italian seasoning. Heat until boiling. Reduce heat to
maintain a simmer and cook, uncovered, 5 minutes.
together remaining 1/4 cup stock and cornstarch. Stir
cornstarch mixture into simmering stock. Cook, stirring
constantly, until bubbly and thickened.
large serving bowl, stir together squash, pasta and sauce.
Sprinkle with fresh minced herbs and toss to combine.
serving: 393 calories (26 percent from fat), 12 g total fat
(2 g saturated), no cholesterol, 64 g carbohydrates, 13 g
protein, 27 mg sodium, 4 g dietary fiber.
developed for The Star by professional home economists
Kathryn Moore and Roxanne Wyss.