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Roasted Honeynut Squash Creamy Pasta

by Mason Barber
in Recipes
Roasted Honeynut Squash Creamy Pasta

It’s honeynut squash season! Mike and I went to the farmer’s market the opposite day and there was an ideal little basket of the tiniest honeynut squash. I completely love honeynuts so after all I squealed and went about choosing out the cutest most tiniest ones. For those who’re not aware of honeynut squash, they’re like tiny butternut squashes, with the identical form. They have been created to be a tiny, tasty squash and they’re. They’re sweeter and when cooked, tackle a caramel virtually malty taste. They’re tremendous tender and prepare dinner in a short time as a result of they’re so small.

A fall impressed pasta

After roasting a pair and consuming them as is, I believed it might be good to make a fall impressed pasta. I reduce the squash up in a thick matchstick then pan-roasted them in a beneficiant quantity of olive oil. They received blistered and caramelized and so good. From there, I made a easy cream sauce then tossed in some greens and pasta. So cozy and ideal scooped up right into a bowl!

Why you must make a squash pasta:

  • You’re keen on fall and also you need to get cozy with an enormous bowl of pasta and squash
  • You need to feed somebody vegetarian meals and also you need it to style good
  • Honeynut squash will get you excited
  • You desire a hearty pasta that’s additionally just a bit bit heathy
  • You’re keen on garlic cream sauce

Often requested questions

Q: I can’t discover honeynut squash on the retailer, what can I take advantage of as a substitute?
A: Any squash will work for this – strive butternut or kabocha. Simply ensure you reduce it smaller in order that it cooks simply as shortly within the pan.

Q: Why does the pasta look pink?
A: I had no concept that swiss chard would make the cream sauce so pink! Subsequent time I’d positively stick with kale or one thing.

Q: What’s the pasta form referred to as?
A: It’s certainly one of my all time favourite pasta shapes referred to as calamarata! They’re imagined to appear to be calamari rings and I like them a lot.

Q: Why are you pretending that folks ask you these questions?
A: I wish to amuse myself and for some motive I discover this format hilarious >_<

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Mason Barber

Mason Barber

Mason Barber is an experienced food blogger and recipe developer with over a decade of culinary expertise. Originally from the English countryside, he relocated to London to turn his passion for cooking into a career. As the creator of DailyLix, Mason shares his love of diverse, flavorful meals with a global audience. He is known for his creative fusion recipes that blend international influences, as well as his expertise in plant-based and sustainable cooking. When not working on new content for the site, Mason can often be found browsing local markets, experimenting with unique ingredients, or testing recipes in his home kitchen. In addition to running DailyLix, Mason is an active member of the London food community. He regularly collaborates with local chefs, shares his knowledge at cooking demonstrations, and volunteers with organizations that promote food education and access. Outside of the culinary world, Mason enjoys hiking, listening to indie music, and traveling to new destinations to discover regional dishes. With his approachable writing style, passion for flavor, and commitment to making cooking accessible, Mason has built a loyal readership for DailyLix. His goal is to inspire home cooks of all skill levels to explore diverse cuisines and cultivate a positive relationship with food.

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