Mar 28, 2010

Linguine with Acorn squash

Here is one more recipe with roasted acorn squash.

1 cup linguine
8 medium sized shrimp
1/2 cup roasted acorn squash
4 cloves of chopped garlic
1/2 cup chopped onion
1 medium leek
1 teaspoon capers
1 TBS lemon juice
1 tsp lemon zest

2 TBS olive oil
Salt and crushed black pepper
Red pepper flakes

In a large pot, boil 6 cups of water over high heat and salt the water generously. Then add pasta and cook the pasta, stirring occasionally for about 8-9 minutes or according to the package direction.  Then drain the pasta.

Leek is a member of onion family and the taste is sweet and subtle. Only white and pale green are used in cooking and dark green part is good for soup.  Cut off the dark green part, leaving the white and pale green part. Then cut the leek lengthwise into half. Then clean it under running water by removing sand that might be in-between the leaves. Then slice both halves of the leek like you slice onion. In a pan saute the leek with little olive oil and butter till it gets soft. Set aside.

Add 1TBS of olive oil to the pan. Add red pepper flakes to the oil. When oil gets medium hot, add onion and salt and saute till it gets translucent. Add garlic and the roasted acorn squash. Then add the shrimp. Shrimp will take 5-6 minutes to get cooked. Then add the cooked pasta and sauteed leek . Adjust the seasoning, add capers, lemon juice, lemon zest and crushed black pepper.  Garnish with copped parsley.

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