I took The Hubster to Casbah for his birthday dinner last week. It’s one of his favorite restaurants in Pittsburgh. He had a cauliflower risotto there a year (or two) ago, and still talks about how good it was.
This meal was no exception. Or, maybe it was. In a really really good way.
If you have ever had to go out to eat while on a special diet, you know that it’s pretty near impossible to get a tasty meal that is safe. Huge (HUGE) props to Casbah for making *the best* meal I have had out in two years.
(Of course, The Hubster enjoyed his dish too. Immensely.)
So, I did what any self-respecting foodie would do: I made it at home.
This is my take on that delicious meal.
15 minPrep Time
20 minCook Time
35 minTotal Time
- 1 butternut squash, peeled and cut into small chunks (1/2 inch or smaller)
- pasta of your choice
- 1-2 tbs olive oil
- 2-3 cloves garlic
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 cup dried cranberries
- 1 medium onion, diced
- 1/2 cup vegetable broth
- salt and pepper to taste
- Peel and de-seed squash and cut into the smallest cubes you feel like chopping. The smaller they are, the faster it cooks.
- Cook pasta according to package.
- While pasta is boiling, add squash chunks, olive oil and minced garlic into large skillet and cook on medium-high heat. Brown squash (approximately 5-7 minutes).
- Add onions and saute for another 3-5 minutes.
- Add sage and thyme and saute until fragrant, about 30 seconds.
- Add cranberries and vegetable broth. Reduce heat, cover, and simmer/steam until squash is soft and tender. Stir occasionally.
- Toss pasta with additional 1 clove garlic and olive oil if desired.
- Add pasta to squash and coat with squash mixture.
- Season with salt and pepper to taste.
- Serve and enjoy!
Nightshade Free, Dairy Free, Wheat Free*, Gluten Free*, Soy Free, Egg Free, and Corn Free.
*The Wheat and Gluten Free status of this recipe is dependent upon your pasta choice.