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.
Pasta with Butternut Squash and Dried Cranberries
- 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!