Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Butternut Squash and Pasta Are a Sweet and Savory Pairing

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Butternut Squash and Pasta Are a Sweet and Savory Pairing

Article excerpt

In recent years, American chefs have become fond of tucking butternut squash puree into ravioli pillows, swirling it into soups and melting it into risotto.

Known in part for his affinity for elevating vegetables on the plate, James Beard award-winning chef Dan Barber of Blue Hill at Stone Barns in Pocantico, N.Y., took the sweet yet savory squash obsession one step further when he launched Blue Hill Yogurt (bluehillyogurt.com) in late 2013.

Yes, a butternut squash yogurt sold at Whole Foods.

So it's hard to imagine that the nutritious winter squash wasn't available commercially until 1944, according to fruitsandveggiesmorematters.org.

Fruits and Veggies More Matters is a nonprofit organization partnered with the Centers for Disease Control and Prevention to educate the public on the importance of adding more fruits and vegetables to the average American's diet.

The Star's pasta with herbs and butternut squash offers a creamy and delicious way to enjoy butternut squash served with whole-grain pasta.

Butternut squash is a good source of fiber, potassium and magnesium, as well as an excellent source of vitamins A and D. It's naturally sweet, and you can substitute it for any recipe that calls for pumpkin.

Shopping tip: Choose a squash that's heavy for its size and store it in a cool, dark place. Once cut, refrigerate any unused portions.

You can also find diced butternut squash in many produce sections.

Preparation tip: A winter squash is often difficult to peel. To make it easier, pierce the butternut squash with the tip of a sharp knife. Microwave the squash on high power for 2 minutes. Allow to stand for 3 minutes.

PASTA WITH HERBS AND BUTTERNUT SQUASH

Makes 4 servings

Ingredients

1 medium butternut squash, about 1 1/2 to 2 pounds

3 tablespoons olive oil, divided

Salt and pepper, to taste

8 ounces whole-grain medium shells or penne

1/2 onion, chopped

3 cloves garlic, minced

1 1/2 cups unsalted vegetable stock, divided

1 teaspoon Italian seasoning

1 tablespoon cornstarch

2 tablespoons minced fresh basil

2 tablespoons minced fresh parsley

Directions

Preheat oven to 400 degrees. …

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