Seasonal Pasta -- Autumn

This pasta was inspired solely from a pleasant, unhurried stroll through the market. The seasonal vegetables and fruits looked so bright and delicious that I decided create a local, Autumnal pasta dish. The ingredients in this pasta are specific to my area. I encourage you to play a little with the fresh, seasonal produce in your area.

Rick loved this recipe. The sweetness of the banana squash was fabulously complemented by the roasting garlic and lightly salted seeds. Also, the bitterness of the broccoli was tempered well by the other flavours.

Seasonal Pasta – Autumn

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from the kitchen of Kimberly Joki-DeLong

Serves 6

Nutrition: 180 cal ◦ 4g fibre ◦ 7g protein ◦ 4g fat ◦ 5g sugar

Ingredients:

◦ 3 cups banana squash, seeded and cubed (seeds reserved, half inch cubes)

◦ 1 head broccoli, florets halved

◦ ½ large clove garlic, sliced and divided

◦ 2 T olive oil, more if desired

◦ 1 ½ T dried basil

◦ 1/3 cup fresh mozzarella cheese, cubed

◦ 3 dry cups, spiral, macaroni, penne, or other whole grain pasta

◦ Salt and pepper to taste

Instructions:

1. Preheat oven to 375-400°F.

2. Clean and dry squash seeds. Using 1tsp olive oil, coat seeds and sprinkle with salt. Set aside.

3. In a medium bowl, mix squash with remaining oil, basil, and approximately 2/3 of garlic. Coat squash in oil and seasoning. Mix in seeds and transfer to a rimmed baking sheet. Be sure that the mix is evenly spaced. Bake in oven about 25-30 minutes.

3. Meanwhile, set a large pot of water to boil on the range. Also, set a medium pot with steam basket and some water to begin warming over the stove. While the pots are warming, prepare broccoli. Place cut broccoli in steamer pot with remaining garlic. Steam until al dente – watch carefully to avoid over-cooking. When the broccoli finishes cooking, remove from heat.

4. In the large pot, bring the water to a rolling boil, then add the pasta. Stir often so that the pasta doesn't clump together. Cook until al dente. Drain, cover and keep off heat. You may wish to add a bit of oil to prevent clumping.

5. At about the same time, the squash should be ready. Check that the larger chunks are soft throughout. When ready, remove from the oven and stir squash into large pot with pasta. Mix broccoli and mozzarella cheese with the pasta as well. Mix well. Salt and pepper to taste. Serve warm.

Notes:

◦ This pasta is the main course. If you want to add more protein to the mix, try adding a sprinkling of lean bacon, lean ham, or turkey bacon. If you add meat, you probably will not need to salt the dish.

◦ As a dish, this meal provides complex carbohydrates, loads of micronutrients (cartenoids, vitamin A, and iron, in particular), a healthy ratio of saturated and unsaturated fats, as well as some calcium and protein.

◦ To complement this hearty dish, pair it with a side salad, like a light cucumber-red cabbage slaw dressed with black pepper, olive oil and fresh dill weed.

◦ Experiment with what is local and seasonal in your area. Try different kinds of squash and roots crops like sweet potatoes or beets.

◦ Leftovers from this dish are delicious, warm or cold. Letting the roasted flavour of the garlic and squash mingle with the pasta and broccoli overnight yields a killer pasta salad.