Butternut squash is our go-to vegetable come fall. It has fewer calories, carbs and sugar than potatoes, and is lovely whether grilled, mashed or roasted. Chef Karen McCann, who runs a popular catering business in Aledo (west of Fort Worth), is a whiz with vegetables. She whips up a variety of squash entrees, from gratins to bisques, for her prepared-foods menus and for special events. This vegetarian pasta dish fits the bill for a buffet and makes a beautiful presentation.
Serves 6
1 box jumbo pasta shells, cooked
PASTA FILLING
1 medium butternut squash, peeled, seeded and diced into ½-inch cubes (about 4 cups)
1 bag (10 ounces) fresh baby spinach
3 garlic cloves, minced
1 yellow onion, cut into small dice
¼ teaspoon red pepper flakes (optional)
Salt and pepper
Heat oven to 400°F. Spread squash cubes on a sheet pan drizzled with olive oil, salt, and pepper. Roast 15 minutes or until fork tender. Sauté spinach, garlic and onion in a pan. Add red pepper flakes, plus a pinch of salt and pepper. Cool.
In a food processor, add spinach mixture to roasted butternut squash cubes and blend. Fill cooked pasta shells with squash-spinach mixture. (You may have some pasta left over.)
BASIL PESTO
2 cups fresh basil leaves
¼ cup pumpkin seeds
¼ cup olive oil
1 lemon, zest and juice
Salt and pepper
2 tablespoons water to thin consistency
Process all ingredients in a food processor until thoroughly blended.
Heat oven to 350°F. Spread pesto on the bottom of a round, oven-safe dish. Fan stuffed pasta shells in a circle on top of the pesto, open side up so the filling is visible. Cover and bake for 20 minutes. Serve immediately.
Find Applause Food Show & Catering at 600 E. West Oak Drive, applausefoodshowandcatering.com.
