Tag Archives: squash

recipe link: Spaghetti Squash Pomodoro

7 Dec

My spouse tasted this when they were handing out samples at Wegmans and came home talking about how good it was. I was a bit skeptical, but I have to admit, he was right. It’s fantastic. 

Spaghetti Squash with Pomodoro Sauce

I’m seriously considering making everything with pomodoro sauce from now on.


Butternut Squash with Onions and Pecans

16 Oct

I thought I’d kick things off with an autumn recipe: butternut squash. I’m not a huge fan of winter squash, to be honest. I can handle them in moderation as long as the preparation is not sweet. I loathe sweetened squashes.

So, when a friend gave us a butternut squash from his wife’s garden, I hunted around for something savory to do with it. I found a recipe on Allrecipes for squash with onions and pecans, and then I proceeded to change half of the ingredients and procedures until it was nearly unrecognizable–that is, unfortunately, the way I follow a recipe most of the time.

The final product is below. It was quite good (although I was still tempted to apply copious salt–butternut squash itself is very sweet indeed).

Butternut Squash with Onions and Pecans


1 butternut squash

1 cup pecans (I used whole, but pieces would work just as well, if not better)

1 teaspoon olive oil

1 clove garlic

1 large onion

1 good-sized handful fresh parsley

Prep: Cut squash in half; scoop out seeds. (Set aside seeds if you like them toasted!)

Spray a baking sheet with oil and bake the squash, cut sides down, at 400 degrees until it is soft enough to cut into pieces without losing a finger. Then let it cool until you can handle it comfortably.

Toast the pecans on a baking sheet.

Peel the squash. I found that a vegetable peeler worked on most of the parts, although I had to use a paring knife for the ends/really curved parts. Cut the squash into 1″ pieces. No need to be totally precise.

Saute the onion in the olive oil. Mince or press the garlic and saute. When the onion is soft, add the squash to the pan. Stir and cover.

Cook until squash is totally tender (though not until it completely loses its shape). Stir in half of the toasted pecans. Serve sprinkled with remaining pecans and the parsley.