Perfect for pasta dishes
I learnt that squash can keep for months if stored in the right conditions – usually in a dark cool place like the cellar in the basement. But before you can store them away you have to harden or cure the rinds to create impervious barrier against moisture, insects, mold and bacteria. To cure the rinds, some websites say you have to leave the vegetable in high humidity and temperatures of 80°F for about ten days. Strange that won’t cause the vegetable to rot.
creamy squash pasta sauce
Squash is surprisingly delicious when cooked in a creamy sauce. For this particular recipe, you can bulk it up with cured meat such as ham or chorizo. You can also add cooked chicken to make a substantial main course.
1 Squash – butternut or summer squash
2 tablespoons butter
2 – 4 tablespoons olive oil
3/4 teaspoon oregano
1 onion, finely diced
1 clove garlic, grated
1 cup double cream (heavy cream)
2 cups whole milk
Parmesan cheese, grated
Salt and pepper to taste
Basil, for garnishing
1. Take the skin of the squash and cut the flesh into little cubes.
2. Chop one spanish onions.
3. Finely chop 1 glove of garlic.
4. In a medium heated pan, gently sauté the onions and garlic with a little bit of butter and olive oil. Approximately 5 minutes.
5. Add the squash. Gently sauté for 10 – 15 minutes till squash is soft.
6. Add cream and milk.
7. Turn the heat down and let it simmer for 10 – 15 minutes.
8. If you need to cook it longer and liquid is considerably reduced, add a little water.
9. Add the oregano.
10. Add salt and pepper and to taste.
11. Serve on a hot plate of pasta or spagetthi.
12. Sprinkle lots of parmesan cheese over.
13. Finish with a few fresh basil leaves.