Double squash "linguine" with roasted butternut
Roasting
To my mind, the only way to eat butternut squash has always been roasted--and I like a bit of carmelization here and there, to give it some extra, lovely texture and deeper flavor. Squash with pasta is a no brainer, too, but I decided to try to blow my own squash mind by doubling up, employing squash AS pasta.Of course, treating spaghetti squash as a mere pasta substitute gives short shrift to the vegetable: it has too many alluring felicities to bury under a domineering sauce--especially a tomato one. But sweet, garlic-roasted butternut squash combined with cream- and parmesan- enriched spaghetti squash (rounded off with chopped arugula and a touch of green olive) is harmonious, sumptuous, satisfying, and surprising. And that is all I will say on this topic.
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