Best 2 Spicy Squash Pasta Recipes
**A Delightful Culinary Journey: Savor the Spicy Squash Pasta and Embark on a Flavorful Adventure**
Step into a realm of culinary delight with our tantalizing Spicy Squash Pasta, a symphony of flavors that will ignite your taste buds and transport you to a world of sheer gastronomic bliss. This exceptional dish features succulent butternut squash roasted to perfection, enveloped in a vibrant tomato sauce that bursts with a delightful blend of spices. Each forkful promises a harmonious balance of sweet, savory, and piquant notes, complemented by the velvety texture of the pasta. Whether you prefer a classic spaghetti, penne, or fusilli, this versatile recipe caters to all pasta enthusiasts. Vegetarian and vegan variations are also available, ensuring that everyone can relish this delectable creation. Get ready to embark on a flavor-packed culinary adventure and discover why our Spicy Squash Pasta is a true masterpiece.
SPICY CHICKEN AND BROCCOLI WITH SQUASH PASTA
I love leftovers and especially during our Hewfit challenge I am hungry more often. Last night I made chicken scarpiello and packed up the extra chicken and chicken sausage and made this dish. I will share a recipe for you to cook up chicken if you don't have leftovers handy. Actually, go and pick up a rotisserie chicken. That would be super easy!
Provided by Cindy Anschutz Barbieri
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 57m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place chicken thighs and sausage links on the baking sheet. Season chicken lightly with salt and pepper.
- Bake in the preheated oven until chicken is no longer pink in the center, about 25 minutes. Cool until easily handled, 5 to 10 minutes. Pull chicken apart. Slice sausage links.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add broccoli; cook and stir for 3 minutes. Stir in tomatoes, cherry peppers, jalapeno pepper, and garlic; cook until tomatoes soften, about 3 minutes. Stir in chicken and sausage slices.
- Cut yellow squash into noodles using a spiralizer. Add to the skillet. Drizzle remaining 1 tablespoon olive oil over squash; toss with tongs until heated through, about 1 minute. Season with salt, pepper, and Italian seasoning. Melt butter on top.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 10 g, Cholesterol 135.9 mg, Fat 33.9 g, Fiber 3.7 g, Protein 27.8 g, SaturatedFat 9.3 g, Sodium 495.1 mg, Sugar 0.9 g
SPICY SQUASH PASTA
When preparing the pasta, roast the pumpkin or squash to preserve the depth of flavor of the autumn vegetable.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. If using pumpkin or calabaza, cut into wedges; if using butternut squash, cut in half. Remove seeds; reserve for another use. Drizzle with oil; season with salt and pepper. Place squash, cut side up, on a rimmed baking sheet lined with parchment paper. Bake 10 minutes. Flip squash; bake until very tender, 40 to 50 minutes more. Let cool slightly, about 10 minutes. Scoop flesh into a medium bowl; discard skins.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Add garlic, a large pinch of salt, red pepper flakes, and 3/4 teaspoon each thyme, sage, and rosemary. Cook, stirring, until garlic is golden and fragrant, about 5 minutes. Add squash; cook, stirring and mashing with a spoon, until heated through.
- Meanwhile, bring a large pot of water to a boil. Add a pinch of salt. Add pasta; cook until al dente. Drain well.
- Heat remaining oil in a large skillet over medium heat. Add cooked pasta, parsley, and remaining thyme, sage, and rosemary. Season with salt. Toss to combine; cook until heated through.
- Divide pasta evenly among serving bowls. Top with squash mixture and ricotta, dividing evenly. Garnish with parsley; drizzle with oil. Serve with Parmesan.
Tips:
- Choose the right squash: For this recipe, butternut squash or kabocha squash is recommended. These winter squashes have a dense, sweet flesh that can stand up to the spicy sauce.
- Roast the squash before adding it to the pasta: Roasting the squash brings out its natural sweetness and caramelizes the edges, giving it a slightly smoky flavor.
- Use a good quality olive oil: The olive oil you use will make a big difference in the taste of the dish. Use a flavorful extra virgin olive oil that you would enjoy eating on its own.
- Don't be afraid to adjust the spice level: If you like your food spicy, feel free to add more red pepper flakes or cayenne pepper. If you're not sure how spicy you like it, start with a small amount and add more to taste.
- Serve the pasta immediately: This dish is best served hot, so make sure to serve it as soon as it's finished cooking.
Conclusion:
This spicy squash pasta is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The roasted squash adds a touch of sweetness and smokiness, while the spicy sauce gives it a nice kick. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal on the table in no time.
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