Linguine with Roasted Carnival Squash
Linguine with Roasted Carnival Squash is a tasty way to enjoy the colorful squash, with plenty of garlic and cheese adding good flavor.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Total Time: 1 hour 5 mins
- Yield: 3 to 4 servings 1x
- Category: Main
- Cuisine: Seasonal
Ingredients
Scale
- 1 head garlic, root end cut off for roasting
- 2 small carnival squash, cut in half and seeds removed
- 3 tbsp extra virgin olive oil
- salt and pepper to taste
- 1/2 cup chicken broth
- 1/2 cup cooking liquid or water (more as needed)
- 2 to 3 cups baby arugula
- 1 tbsp parsley
- 12 ozs linguine or penne
- 1/2 cup parmesan cheese
Instructions
- Preheat oven to 375. Drizzle 1 tablespoon of the olive oil on the root end of the garlic for roasting. Sprinkle with salt and pepper to taste, wrap tightly with foil and place in oven.
- Drizzle the squash flesh with a tablespoon of olive oil. Sprinkle with salt and pepper. Lightly coat a baking tray with oil spray, and place the squash flesh side down on the tray. Put the squash in the oven to roast.
- After the squash has roasted for about 30 minutes, start a pot of water to boil for the pasta. Check to see how the squash and garlic are coming along, though they will need closer to 45 minutes. A fork should be able to puncture the squash skin easily when it is done, and the flesh should be soft and beginning to brown. The garlic should be down around the same time, with soft, browned cloves.
- Remove the squash and garlic and set aside to cool for a few minutes. When the squash is cool enough to work with, scoop out the flesh into a bowl and break up with a sturdy spoon.
- Heat 1 tablespoon olive oil on medium in a large skillet. Squeeze the garlic into the the skillet, stirring it in to combine with the olive oil. This is a good time to add the pasta to the boiling pot of water.
- When the garlic has begun to sizzle, stir the squash into the skillet, combining it with the garlic and oil. Add the chicken broth, and bring to a boil. Reduce heat to simmer for about 5 minutes, adding 1/2 cup of pasta cooking water toward the end of that time.
- Stir the arugula into the squash mixture, cooking for another minute or two to wilt the arugula. Cover and keep warm on very low heat until the pasta is ready.
- Drain the pasta when cooked to your liking, then gently toss it with the squash mixture. You need to stir it up pretty well to get the squash evenly distributed. Add the cheese and the parsley, and you are ready to serve along with a glass of wine.
