Its been a while since I shared a recipe, but since we moved back from Australia and we’re trying to figure out where we’re actually going to live we’ve been staying with my parents and I haven’t been too adventurous in the kitchen. I have been making dinner though, you know to earn my keep, but I’ve been staying with my easy recipes that I know well rather than branching out.
However, my dad has been a vegan for years and normally we make food for us carnivores and him some sort of bean/vegetable dish, but one night I decided I really couldn’t be bothered making two so I tried to come up with one dish we could all eat. After some trial and error with this recipe, I think I’ve perfected it and oh my gosh is it declicious. It’s vegan, healthy and super yummy and those are things I find don’t often go together.
The best part about this recipe is that it is so easy and can be ready to eat in just 45 minutes. 30 minutes if you plan everything perfectly and work fast, but I don’t so we’ll call it 45. This dish is perfect for all seasons because it’s light enough for a summer’s day, but warming and comforting when it’s pouring rain out and almost freezing. This is also the perfect dish to make if you’re cooking for lots of people because it can all be combined into one huge pot and then thrown in a big serving dish for everyone. I doubled this recipe for Thanksgiving and even though everyone had a little there was so much left! My favorite combination: easy and delicious.
Before I give you this recipe, I apologize for my inconsistency in measurements. Prior to this I’ve used the metric system since I was in Australia and that’s what I had access to, however here in the US I have access to cups and pounds instead of grams. So I’m sorry!
1 pound butternut squash (or you can use the whole thing, the more the merrier!)
1 cup walnuts (or pistachios, both are delicious in this recipe)
8 ounces/half a pound of fusilli pasta (you can use whatever you have on hand really)
1 1/2 cups vegetable stock
1 tbsp white balsamic vinegar
1 garlic clove
Handful of chopped, fresh parsley
1 tbsp chopped, fresh sage
Grated parmesan cheese to top it
Salt and pepper to taste
1. Preheat the oven to 400ºf (200ºc). Cut the squash into small chunks (this is the hardest part because squash is such a hard vegetable), then place on a baking sheet and drizzle with olive oil and season. Bake for approximately 15 minutes, or until soft, then add your nuts among the squash and bake for another 5 minutes. When the nuts are toasted, let them cool slightly and coarsely chop. If the rest of the things aren’t done at this point, just turn the oven off and keep it all in there to stay warm.
2. Cook the pasta according to the directions on the packet, but don’t add any salt to the water.
3. Combine 1 tbsp of olive oil, stock, vinegar, and garlic together in a pan. Simmer for a few minutes before adding the fresh parsley and sage. If you don’t have any fresh, it’s totally fine to use dried, but instead of adding it to the sauce add it directly to the pan when everything is combined. Simmer for about 8 more minutes, or until it’s reduced to about 1/2 cup.
4. Combine the pasta, squash, nuts and sauce into one pan and stir.
I love this recipe and I’m going to be making much more of it!