I said it before and I’ll say it again. I hate cold weather. And while I don’t mind fall, summer still ranks much higher on my scale. There are some good things about fall.
The colors are pretty, everyone else seems to be in a good mood because they are happy about the drastic temperature drops (weirdos) which is nice, and I get to buy as many pairs of Target boots as my husband will let me (fortunately it’s a lot since he knows that will soften the blow of the undeniable season change).
Fall also brings us a fresh new round of vegetables to choose from at the local Farmer’s Market, including butternut squash – one my absolute favorites.
If you could take fall and put it into a bowl, I believe you would end up with this. Butternut squash and shallots are sautéed in a garlicky broth then tossed with whole grain pasta, spinach and chickpeas. As long as I can stay inside and eat it, I’ll be happy! I hope everyone has a great weekend. I won’t be posting tomorrow but lookout on Saturday for my very first contribution to the Virtual Vegan Potluck!
Orecchiette Pasta with Butternut Squash, Chickpeas & Spinach
- 2 cups Orecchiette Pasta
- 1 TBSP Olive Oil
- 2 cups Butternut Squash, peeled & diced
- 2 small Shallots, diced
- 2 cloves of Garlic, minced
- 14oz Vegetable Broth
- 1 TBSP fresh Sage
- Salt & Pepper
- 8 cups fresh Spinach, coarsely chopped
- 1 15oz can of Chickpeas, drained and rinsed
- 2 TBSP Balsamic Vinegar
Cook orecchiette pasta according to package directions. In a large, flat-bottomed skillet, heat oil over medium-high heat. Add butternut squash, shallots and garlic and cook for 2 minutes. Stir in broth sage, salt & pepper. Bring to a boil. Reduce heat to simmer and cook an additional 6 to 8 minutes until the butternut squash is cooked through, stirring occasionally. Add the spinach, chickpeas and cooked pasta and cook, gently stirring until the spinach is starting to wilt, about 2 minutes. Drizzle with balsamic vinegar and serve immediately.