So what do you guys think about when November hits? Thanksgiving isn’t the answer I’m looking for here.
Christmas shopping isn’t either. I mean for realz – who shops in November?! I totally wait until December. The middle of December, if I’m lucky. Well, if you’re lucky, if you’re on my list ….
What I think about, is that it’s gettin’ ready to be time to hibernate. It’s almost time to put the bike away (although this is my first Fall/Winter biking to work, so I don’t know how long I’ll make it, really), and time to walk from the train to work so fast that my butt shakes (which really, it doesn’t take much).
Speaking of butts, and of hibernating, it’s about time for a few months of comfort food. To me, that means squash, sweet potatoes, and pasta. Soup never hurt anyone either.
Yes, it’s about that time. And thanks be to the CSA (& Costco), I happened to have all of that lying around this weekend, which was the exact same time I located a recipe from a couple of years back, one I’d absolutely forgotten about.
I’ve been eating this all. week. long. And I haven’t complained a bit.
A vegetarian treat, the squash & potatoes have that perfect amount of sweetness, and a gooey enough consistency to seem saucy. When the dish comes together, you hear that squishy sound – that of the pasta and the rest of the mixture blending together, sauce nuzzling itself into the twists and turns and holes of the pasta – hibernating. It tastes like the week before Thanksgiving, no matter when you eat it, and the cheese and walnuts are a perfect contrast in terms of both taste and texture.
Yes, it’s about that time. Time to eat that last plate of this almost-empty casserole dish. Time to cozy up on the couch, preparing for that everlasting, but somehow not so horrible, season of hibernation. Time to indulge, and to put off that Christmas shopping for a few more weeks. Oh, November – you are too good to hate. It’s about time I give in, I think.
Baked Pasta w/ Squash & Sweet Potatoes
Adapted from Weight Watchers online, 2 years ago; serves 6-8
time commitment: 1 hour, 15 minutes; 45 minutes active time
yes, Weight Watchers! it totally doesn’t taste as healthy as it is. You can probably use any squash/sweet potato combo here (last time I made this, two years ago, I used butternut only).
1 lb delicata squash, peeled and cubed (1″ pieces)
3/4 lb sweet potato, peeled and cubed (1″ pieces)
12 oz uncooked whole wheat penne/rotini
1 1/4 c skim milk
2 T ap flour
2 cloves garlic, minced
1/2 t kosher salt
1/4 t black pepper
1 T fresh thyme, divided
1/2 c part skim ricotto cheese
1/3 c Parmesan cheese, shredded
1/4 c chopped walnuts
preheat oven to 375 F. Coat a baking sheet with cooking spray. place squash and sweet potato cubes on prepared baking sheet; roast until tender, about 30-45 minutes.
meanwhile, bring a large pot of water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and set aside.
in the pot where the pasta was cooked, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in squash and 2 1/2 teaspoons of thyme; mash until squash is incorporated with the sauce. Add pasta to the sauce; toss to mix and coat.
transfer pasta mixture to baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme.