Fall means squash for me. When I was living with my parents, my mom made squash quite often in the fall and winter time. She told me how she cooks it, but I could never get it to taste quite as good as when she made it. Mother’s love, maybe?
|This is an acorn squash|
- 1 acorn squash
- 1 medium onion, diced
- 4 cloves garlic
- Extra Virgin Olive Oil
- Black Pepper
- Fresh rosemary
- 1 can of chickpeas (garbanzo beans), drained
- Parmesan cheese (real, not the super fine ground stuff with the green lid that doesn’t have to be refrigerated)
- 1/2 cup of white wine (can substitute for chicken stock if you would rather)
- 1 lb of boxed rigatoni pasta (or your preference)
- Preheat your oven to 350 degrees Fahrenheit.
- While your oven is preheating cut your raw acorn squash in half (hot dog style) and scoop out the seeds with a spoon. Dispose of, or compost, the seeds; we will not be using them.
- Place your squash cut side down on a baking sheet or in a glass pan. Fill baking sheet with approximately 1/4-1/2 INCHES of water.
- Cook squash anywhere from 30mins – 1 hr. It is done when the top sinks down a bit when you push it with a spoon (or your finger if you are not afraid of burns).
- Once squash is cooled enough to handle, scoop out the meat with a spoon. We will not be using the skin of the squash. It’s a bit tough.
- Preheat the oven to 350 degrees Fahrenheit.
- Put your chickpeas (well drained) on a baking sheet covered with either parchment paper or tinfoil. Lightly drizzle the chickpeas with olive oil. Then sprinkle them with salt, pepper, paprika, and parmesan cheese. Feel free to try additional seasonings like cayenne pepper for heat, etc…
Chickpeas before cooking
- Place your chickpeas in the oven, uncovered. They will cook for around 30mins depending on your desired crispyness.
- Heat olive oil in a saucepan on the stove (or basically a deep frying pan like I like to use).
|Caramelized Garlic- Yum!|
|Beautiful, lightly browned onions.|