Broiled Squash and Carmelized Onion Pasta

Broiled Squash and Carmelized Onion Pasta

This has been a pretty rough week for me. Miss Thing went back to school on Monday (boo) – and then I subsequently had a doctor’s appointment, which resulted in stitches (don’t ask), and as if all that wasn’t bad enough – I’ve been feeling pretty run down and oogey overall… Oh – and I think that the gums around my recent root canal have become infected. Feel free to shoot me now. On the plus side though, so far this week, Miss Thing has taken to heart the lessons learned over the summer and has been putting forth a real effort to be responsible for both her chores and her homework without being asked (and with minimal arguing). We’ll see how long it lasts. :-) I’m crossing my fingers and hoping for the best – but realistically I have to remember that she’s a teenager.

Whole Squash

The result of all my general oogy-ness and toothe achey-ness has been that we’ve had pasta atleast three nights the last week. My poor family. They’ve been pretty good sports about the whole thing – I mean, I’d put my I’m-feeling-oogy-Pasta up against any prepared food item at your favorite supermarket or fast food restaurant. Just the same, I’m sure they’ll be happy when I’m feeling better. I know – not exactly a rousing endorsement of this pasta recipe… but I’m getting to that. In spite of the “Pasta again?” place that I’d put Mr. Man & Miss Thing – they both said it was delicious. The Carmelized Onions and squash worked together as well as I’d hoped. I’d set aside the squash from this week’s FFTY box specifically because I wanted to try pairing it with the carmelized onions

Strips of Squash

Initially I had intended to do a creamy sauce. Some white wine, maybe a glug or two of cream… but the day that I went to make this. We were having 90+ degree weather and a heavier cream-based pasta dish didn’t sound nearly as appealing as something with a slightly lighter touch, so I tinkered around with my plan to be a little bit lighter. I also ended up being a little pressed for time when I made this – pulling it together just barely before Miss Thing’s practice that evening. Her and Mr. Man had been bugging me for a couple of hours to make dinner, but in addition to being oogey, I was also in the middle of working in photoshop, so I didn’t actually get started until about 45 minutes before Miss Thing needed to leave. Which wasn’t too terrible though – I finished the pasta in just over 30 minutes, leaving her about 10 minutes to eat and get out the door. Okay – so I won’t be winning any Donna Reed Mother of the Year awards – but hey, dinner in just 30 minutes. Rachel Ray would be so proud.

Carmelized Onions

Like most dishes though – to pull this together on time required some pretty decent coordination. (If I do say so myself.) I was simultaneously carmelizing the onions, broiling the squash and boiling the pasta, all while chopping up basil, juicing a lemon … well, you get the idea. If you aren’t rushed or don’t feel as confident at multi-tasking, feel free to do the recipe in stages. It’s actually fairly simple and straight forward.

Broiled Squash

Ingredients:

  • 16 oz Pasta (any shape will work – I used Whole Wheat Spaghetti)
  • 2 lbs Squash; cut in to strips (for spaghetti) or chunks (About 3 cups)
  • 2 Onions; sliced (about 1 cup)
  • 4 cloves garlic; minced
  • 1 lemon; juiced
  • 4 tbs Butter
  • 2 tbs Basil; finely chopped
  • Olive Oil
  • Kosher Salt
  • 3-4 slices Proscuitto; minced (optional – omit for vegetarian version)

Method:

  • Bring a large pot of heavily salted water to a boil (for cooking the pasta) and begin preheating the broiler
  • Melt the butter in a skillet over medium-high heat
  • Add the onions and saute until carmelized. Stir in the garlic and remove from heat.
  • Drizzle the squash pieces lightly with olive oil and kosher salt, until evenly coated
  • Spread out in to a single layer on a baking sheet and broil until tender and beginning to brown
  • Add the pasta to the boiling water and cook to al dente
  • Pasta should finish cooking just as the squash does (roughly)
  • Drain pasta and toss with squash, carmelized onions, chopped basil, Lemon Juice and Kosher Salt to Taste. (Also add the Proscuitto if desired)
  • Serve immediately

Squash and Carmelized Onion Pasta Side

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