There are two categories of squash - summer and winter. One of the most popular is the butternut squash, a member of the winter category. This squash has a hard, thick skin and it is filled with seeds. Butternut squash is available during the early fall through winter. The squash can range in sizes from 8 to 12 inches long, about 3 to 5 inches wide, and weighing up to 3 pounds. The color of the butternut squash varies from a yellow to light tan. Inside, the flesh is orange and has a sweet flavor.
- 1 lb Orecchiette (or-ek-yet-te...means little ears) or your favorite cut pasta
- 1 medium butternut squash
- 5 tablespoons olive oil
- 2 cloves of garlic, sliced thin
- 20 Gaeta olives (pitted)
- 5 sun-dried tomato or freshly chopped tomatoes
- 1 bunch broccoli florets
- 1 cup chicken stock
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- Peel squash and cut in half lengthwise. Remove center seeds and strings, and cut into 1-inch cubes.
- In a large frying pan, sauté garlic in olive oil till golden, add the diced butternut squash, and cook for couple minutes, add the broccoli, Gaeta olives, sun-dried tomatoes, and the chicken broth. Season with salt and pepper and simmer for about ten minutes.
- Cook orecchiette aldente, drain, place in large bowl, add the mix to the pasta, add cheese, and toss. Place in pasta bowls and serve.
- This is a quick and healthy meal. With the holidays approaching, you can prepare this fall (autunno) dish for your company.