Vindu

Fall’s gotta be the most colorful season. There is nothing like crisp, colorful, bright fall morning. We have been enjoying a few of these days here in Seattle.  NFL - another bounty of Fall (Isn’t Matt Ryan the best? ) is in full swing and and life’s been good.

Nothing screams fall like squash.  Last night I made this quick pasta dish with butternut squash. 

 

–ingredients————————————-

1. Butternut Squash, cubed – 2 cups
2. Olive oil – 1 tbsp
3. Pepper – according to your taste
4. Salt – about 2 tsp
5. Fusilli – 1/2 pound
6. Onions, chopped fine  – 1/2 cup
7. Spice depot seasoning – 2 tsp (I used their Grinder Top Salad Seasoning)

–procedure————————————–

• Boiling Pasta
• Boil about 1/2 gallon water.
• Add fusilli and let it cook for about 12 minutes.
• Add some salt, mix and drain. Keep the pasta aside. Store some pasta water too.
• Roasting Butternut Squash
• Preheat oven to 350F.
• Brush the bottom of an oven-safe tray with olive oil.
• Arrange butternut squash cubes on the tray, brush more olive oil and sprinkle salt/pepper.
• Place in the oven and cook for about 35 mins. By this time the cubes should become tender.
• Making the pasta
• Heat the remaining olive oil in a pan.
• Add onions and fry for about 2 mins until they become translucent.
• Add salad seasoning and the butternut squash.
• Mix well by adding some pasta water – about 2 tbsp.
• Finally add the fusilli and let cook for about 5 mins.
• Sprinkle cheese and serve hot with bread.

 

A few days back I received sample of the seasoning I used from the folks over at Spice Depot. The seasoning added a nice kick to the dish.  The container had a grinder on the top and it was just so easy to use.  I am glad I tried it out. Do give it a shot.

 

-Mythili

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