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Curried Butternut Squash Pasta

Curried Butternut Squash Pasta
- 1 tablespoon olive oil for cooking
- 1 small yellow onion or large shallot, finely minced
- 400 grams (14 ounces) peeled butternut squash (or other winter squash that keeps its shape when cooked, such as red kuri squash), diced small
- 1/2 teaspoon fine sea salt
- curry powder, to taste (exact measurement will depend on the potency of your curry powder; if you're unsure, add 1/4 to 1/2 teaspoon)
- 200 grams (7 ounces) uncooked pasta (I've successfully used toasted risi or fusilli, but any short pasta will do)
- hot sauce (optional, only if your curry powder isn't spicy)
- freshly ground black pepper
- toasted squash seeds or chopped hazelnuts
- freshly grated Parmesan cheese or nutritional yeast
Serves 2.
Heat the oil in a large skillet over medium heat. Add the onion and a pinch of salt and cook for a few minutes, until softened, stirring frequently to avoid coloring. Add the squash, salt, and curry powder, and stir to combine. Cover and cook for 8-12 minutes, stirring from time to time, until the squash is cooked through. Taste and adjust the seasoning.
In the meantime, bring salted water to the boil in a medium saucepan over medium heat. Add the pasta and cook according to package instructions, until al dente. Five minutes before the pasta's done, scoop out a few tablespoons of the simmering water and pour it into two pasta bowls to preheat.
Drain the pasta and add it to the skillet, stirring to combine. Pour out the water from the bowls, and divide the pasta between them. Sprinkle with hot sauce if needed, pepper, squash seeds, and cheese, and serve immediately.
(via chocolate and zuccini)