Last week's CSA share included a butternut squash, parsnips, shallot & leeks... among other yummy vegetables!
My boss mentioned how excited she was to make her favorite pasta dish with her share. It is a butternut squash baked pasta dish and is a cooking light recipe. I asked her to share the recipe and it turned out pretty good. As usual I didn't measure anything - so when the parsnip flavor was a bit overwhelming, I really had no one to blame but myself.
This recipe reminded me a lot about a recipe my friend Jerry made for me a few times. It was so good and he has taught me to make it but I rarely do because of the thick fattening cream sauce. While making the recipe from Cooking Light, I realized I can use the same technique in Jerry's recipe & cut much of the fat. This was a very exciting revelation because I love baked pasta dishes, especially when those pasta dishes consist of squash or sweet potato. I may just leave the parsnips out and roast those to eat solo from now on.
This is a terrible picture but... at least I took one.... AFTER we ate 1/2 the tray haha