Butternut Squash and Tomato Pasta

Yes, there is more than one way to cook a butternut squash.

Instead of putting it in the oven with brown sugar and cinnamon, why not celebrate its natural flavor? Many people use cinnamon, nutmeg, and brown sugar to hide the flavor of the squash, but I like it naturally. My mother always used to sautee it with garlic and sun-dried tomatoes, but alas….i have no sun-dried tomatoes. But I have fresh ones! If you call them fresh…my local supermarket sells its just-about-to-go vegetables in big packs for 1.99. But I used them nonetheless.

I also made a last minute choice to add some ricotta to bind it all together…I felt I needed a little cream. But ricotta does not “cream.”…it just sticks to food in smaller clumps. It tasted good, don’t get me wrong, but next time I am just going to use a drizzle of olive oil with a side of flatbread.

I also used egg noodles because those are much lighter than regular pasta. I am becoming a bigger fan of them recently. They cook faster and are much cheaper, especially around the Jewish holidays.

Butternut Squash and Tomato Pasta

The above picture is what the squash and tomatoes look like in the pan, minus ricotta. The red pepper and tangy-ness is much more prevalent without the ricotta. It is also prettier looking, isn’t it?

BUTTERNUT SQUASH AND TOMATO PASTA

1 small butternut squash, cubed
4 tomatoes, diced – with some tomato juice
1 tsp dried thyme
1 tsp red pepper flakes
1/2 tsp ground nutmeg
2 garlic cloves, chopped3 tbsp vegetable oil
salt and pepper
extra virgin olive oil
2 cups egg noodles

1. Heat vegetable oil on medium and toss in the garlic. When the garlic starts to sizzle, add the butternut squash.

2. Add salt, pepper, red pepper, thyme, and nutmeg to the squash. Stir to coat.

3. When the squash starts to become tender, add the tomatoes and tomato juice. Simmer for 10 – 15 minutes until the tomatoes start to break down. Remove from heat.

4. Cook egg noodles and strain. Add to pan with squash and tomatoes. Drizzle extra virgin olive oil over it. Add ricotta (optional)