At the end of the growing season this year we bought some bulk vegetables from our CSA provider, Waratah Downs. While tomatoes were quickly preserved, garlic, onions and squash still abound in our kitchen. This was our first time taking advantage of bulk produce discounts from farmers, and I’m really impressed with how well they’ve lasted and how delicious everything still tastes several months later.
The one problem is that they’ve become such a fixture in our kitchen that they blend in with the decor and I forget to use them. This dinner was born of a concerted effort to use up some of these stockpiled vegetables and it turned out really well. It’s worth making even just to infuse your house with the smell of roasting garlic. I don’t roast garlic often enough, it really is an amazing thing.
1 carnival squash (or other small/medium squash variety)
1 head of garlic
fresh ground salt and pepper
1/2 package of whole wheat egg noodle pasta
1 tbsp butter
1/2 red onion, sliced thin
1 tbsp flour
1/4 cup white wine (I used some leftover Chardonnay I had in my fridge, but drier is better)
1/2 cup vegetable broth
1/2 tsp thyme
1/2 tsp rosemary
1 tbsp Parmesan cheese
handful of micro-greens
1 small tomato, chopped
1. Preheat oven to 375. Cut squash into quarters and scoop out seeds (save the seeds and bake them later just like you would with pumpkin seeds!). Place on a baking sheet, cut sides up, and drizzle with olive oil, salt and pepper. Place in oven for about 45 minutes or until soft.
2. Remove the thick outer skin off a head of garlic, but leave the cloves attached. Cut the stalk end so just the tips of cloves are exposed. Place on a square of tinfoil and drizzle with olive oil. Close up the foil and place in the oven for about 30 minutes, or until soft.
3. Remove squash and garlic from oven and let cool enough to handle. I like to remove the squash flesh from the skin by cutting into it in a grid pattern, and then removing the cubes. Set aside. Squeeze each garlic clove from skin and set aside in a separate dish.
4. Cook pasta according to package directions until al dente. Drain and set aside. Save the water for thinning the sauce if needed.
5. In a small pot, melt butter. Add onions and roasted garlic and saute until starting to soften, about two minutes. Add flour and cook one minute. Add wine, broth, thyme, rosemary and Parmesan and stir until combined. If it`s too thick, add a bit of water from the pasta.
6. Combine pasta, squash, sauce and micro-greens. Top with diced tomato.