Happy Boo Day!
I've been meaning to make this dish for a while, and there couldn't be a better time than today.
Spaghetti with squash sauce. UGH! Frightening, eh?
No, I've seen it here and there on the Internet, and I'm game enough to try. Even Cranky was not paralyzed with fear.
Of course, it being Halloween, I had to use black pasta. Nice. In a scary way.
I was on my own for the sauce, not bothering to look up anybody else's recipe. Dangerous? Nah.
The ingredients were squash chunks, a couple of halved tomatoes, and a handful of unpeeled garlic cloves. Roast all with a bit of olive oil for an hour. Let cool, then scoop the squash off its skin. Ditto the tomatoes. Peel the garlic. All this goes into the food mill instead of a blender, so you still have some fiber and texture. Mill it directly into a small saucepan, and from there, you are free to add tons of butter (recommended), salt, a pinch of ground red chili, and a little or a lot of soy sauce. Monitor the saltiness here. Warm the sauce to your liking. Eerie.
Plate, top with parmesan shavings, and scatter parsley.
One wants to be modest, but hoo-ee, baby. This was a drop-dead success. Eek!
And it wasn't strange! Strange.
Why would squash on pasta be so comforting, so familiar? OH! Right. We've all eaten ravioli stuffed with pureed squash, drowned in brown butter and sprinkled with sage leaves. So this is really similar, but a little different with all that garlic.
A little garlic will do you good tonight.
*#movies in my pants