When life feels like a circus, turn dinner into a carnival!
Use a vegetable peeler to remove the skin and when cutting hard winter squashes. I slice it into sections first then peel it.
- whole wheat pasta (penne, rigatoni)
- 1 teaspoon extra-virgin olive oil
- 1 medium-size onion, coarsely chopped
- 1 tsp sugar
- 1 tsp molasses
- 1 small Carnival Squash, peeled, seeded, and cut into chunks
- 2 cups vegetable broth
- 1 tsp nutmeg
- 2 tsp lemon juice
- 2 tsp thyme
- sea salt and freshly ground black pepper
Cook pasta of your choice. While pasta is cooking, heat the oil in a medium-large skillet on medium heat. Add the onion and saute until translucent, about 3 minutes. Add the sugar and molasses and stir until dissolved. Stir in the squash. Add the vegetable stock and reduce the heat to low. Cook until the sauce is thickened and the squash is fork-tender, about 15-20 minutes. Add the nutmeg, lemon juice, thyme, and salt and pepper to taste. Toss in the pasta and serve.
About the seeds:
Squash and Pumpkin seeds are a great healthy snack and a delicious addition to salads, granola or trail mix.
- Separate the squash or pumpkin seeds from the stringy membrane of a freshly opened squash. Rinse the seeds in a colander until they are free of any membrane matter. Dry with paper towels.
- Coat 1/2 cup of seeds with 1 teaspoon olive oil and 1/2 teaspoon seasoning of your choice. NOTE: You can use any seasoning blend you like. Adjust the amount to your taste buds.
- Place in 250 degree F. oven for about 1 hour, stirring every 15 minutes. They are done when they are light brown in the toasted.