Recipe: Pasta with Butternut Squash, Walnuts & Herbs

This recipe comes as a very adapted version of Alice Waters' recipe for Fedelini with Summer Squash, Walnuts & Herbs from The Art of Simple Food. I tried to find Fedelini but was at a loss and was schooled in Italian by a sweet elderly woman at City Discount (I loooove this boutique-y kitchen supply shop) who told me that she hadn't seen Fedelini in a very long time. I settled on Angel Hair and used winter squash rather than summer squash, but other than that the recipes are the same. This meal was remarkable! I had a bite not expecting too much and then suddenly found myself exclaiming out loud how delicious it was (even though I was eating alone in my kitchen, sitting down mind you). This recipe was quick to make too; I highly recommend it. Lastly, I also made this without the pasta, brought it to a pot luck and it was a hit, so don't feel like you can't make this as a side dish. Enjoy!

Serves 4.

1/4 c walnuts, toasted and coarsely chopped

1 lb winter squash cut into 1/2 in dice

2 T olive oil 

salt

fresh ground black pepper

fresh chopped basil

3/4 lb angel hair pasta, uncooked

freshly grated parmesan cheese

Preheat oven to 375. After preparing the walnuts (toasting and chopping), toss butternut squash in olive oil in a broad oven pan. Season with salt & pepper then roast squash for 20 minutes, stir, then for another 10-15 minutes or until tender and lightly crisp at the edges. Remove from oven and toss with basil, set aside. Cook the angel hair in "abundant" salted boiling water. Drain and reserve some of the cooking water. Toss the noodles with the squash, walnuts and add a "splash" of pasta water if needed. Serve and optionally garnish with parmesan cheese.

• Vata: excellent, be sure to have for lunch and not dinner due to the heaviness of the dish. 
• Pitta: Substitute summer squash for butternut squash. Lighten use of cheese.
• Kapha: Eat only on occasion.