Using magical technology that I still don’t understand even after nine months of working for a web marketing company, WordPress can show me what readers search for on the blog. Recently, an individual searched for pictures of Ron Weasley, shirtless. I don’t like disappointing my readers, so I dug through my archives of personal photos of Rupert Grint.*
But dear redhead-obsessed reader, Rupert’s messy locks are only one of the many wonderful things in my life that are orange (how’s that for a segue?!). Don’t limit yourself to ginger wizards: take it from a girl who bleeds orange. Branch out.
I recommend starting with winter squash. Try kabocha, acorn, delicata, and my favorite: butternut. They’re all versatile and delicious, especially during cold days when you just want to stay inside and cook and eat and read. This pasta in particular is wonderful for chilly days. The crisp, spicy bite of the arugula and tanginess from the chevre contrast perfectly with the caramelized onions and sweet squash.
1 butternut squash, peeled, seeds scooped out, and diced
1 onion, halved and sliced thinly
3-4 cloves of garlic, not peeled
a handful of arugula
4 to 6 oz. dry pasta (I used whole-wheat penne)
2-3 oz. goat chevre
1/2 c. toasted walnuts, chopped
olive oil, salt, and pepper
-Preheat oven to 400F. Toss butternut squash and garlic with a little bit of olive oil and spread out on a baking sheet. Roast for 25 minutes, or until tender. Remove from oven and slice or mince roasted garlic. Set aside.
-While the squash is roasting, saute the sliced onions in olive oil or butter over medium-high heat until caramelized. Boil the pasta.
-Stir the roasted butternut squash and roasted/sliced garlic into the pan with the caramelized onions. Add the warm pasta and walnuts, then stir in the goat cheese, a drizzle of olive oil, and arugula.