Thursday, February 10, 2011

Pasta with Butternut Squash and Goat Cheese

This is the great recipe we served at the February Winter Farmers' Market, showcasing local winter vegetables and other local foods. Coming soon, recipes for roasted garlic bread and chocolate custard with maple whipped cream!

For the Squash:

1 butternut squash, peeled and chopped

1 yellow onion, cubed

1 red onion cubed

2 tbsp maple syrup

3 tsp salt

1 tsp black pepper

2 tbsp chopped sage

1/8 cup olive oil

Mix together in roasting pan and bake at 400 degrees for 45-50 minutes, stirring occasionally. Wrap one head of garlic in aluminum foil, and roast with the vegetables.

When they are soft, cook 1 lb of whole wheat pasta in generously salted water until tender.

Mash together the roasted garlic with 6oz chevre and 1/2 cup cream. Add salt and pepper to taste.

Drain the pasta, add the sauce and stir well. Add the vegetables and stir. Serve warm!

recipe adapted from Dixon Kitchen,

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