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pascetti squash

Posted by ernie on March 17, 2008

we happened upon a big ol’ squash and needed to do something with it.  so this is what we did:

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this was the perfect dish…and recipe.  it’s super easy, quick, and absolutely friggin’ delicious.  the squash comes out nicely pasta-esque with just enough of a crunch to keep you interested.  the flavors of all the vegetables mix together perfectly and although the dish would have been great without it, the crumbled feta is just the punch it needs to send it over the top.

this whole thing came together in about 30 minutes, and most of that time was spent prepping the vegetables and toasting the squash.  it was adapted from some recipe we found online.  but really, it’s very straightforward and simple.  i pretty much winged it.

pascetti with sautéd veggies

  • 1 big ol’ squash
  • 2 green peppers, chopped
  • 1 medium onion, chopped
  • handful of black olives, chopped
  • 1-2 cloves of garlic, minced
  • ‘handful’ of cherry tomatoes, chopped
  • crumbled feta for topping
  • kosher salt/fresh ground black pepper

start by splitting (read: cutting) the squash lengthwise.  oil it just a little (or oil a baking sheet) and place cut side down on a baking sheet.  bake at 375 for about 30 minutes, or until the outside is tender enough to spear with only a bit of resistance.  when it is done, place aside to cool slight.  use a large spoon to scrape out the pulp.  it should come out nice and stringy. (like pascetti!)

while all that is going on, prep all your veggies.  heat some olive oil in a skillet over medium heat.  add the onions and a pinch of kosher salt.  after a few minute (stirring occasionally) add the garlic.  after another minute or so, add the green peppers.  when the peppers are cooked to your liking (as well as everything else), dump in some chopped cherry tomatoes.  stir just enough to heat through.

this is where having a partner comes in handy.  while i handled the veggies, sarah took care of the squash.

so now that you have all the squash pascetti-fied and veggies sauté-ified, mix ’em together!  also toss in some chopped black olives and black pepper.  serve it up (i prefer a bowl for this…a wide soup bowl, not a deep ice cream bowl) and top with some crumbled feta.

scroll back up to look at it again.  it deserves a second take.  it was astonishingly tasty.  this is probably the best dish i have ever made.  no joke.  if we ever battle anyone else on the culinary plane, i’ll probably take this as my weapon of choice.  it would be hard to lose.

ya know what?  look at it again.  oh i wish there were leftovers…

 

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One Response to “pascetti squash”

  1. thesmallestkitchen said

    Hello. Have a look at my recipe you might like it!

    http://thesmallestkitchen.wordpress.com/2008/02/16/how-to-make-butternut-squash-taste-delicious/

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