Penne with Spiced Ambercup Squash

Penne with Spiced Ambercup Squash

Penne with Spiced Ambercup Squash

Are you aware of how many different types of squash there are? There are over 40 types available in North America. Squash season is upon us and while at our local community foods store I had an opportunity to try a new squash type. I went with a beautifully bright orange Ambercup and immediately pictured us having a GF penne dish with a pumpkin spice mix and roasted walnuts. If you can’t find ambercup I recommend using another sweet, firm squash such as butternut squash.  Note: this can also be made vegan by substituting agave syrup for honey.

Penne with Spiced Ambercup Squash
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 2

Ingredients
  • 4 cups of Ambercup squash, cubed (substitute another type if you prefer)
  • 8 pearl onions, peeled and cut into quarters
  • ¼ teaspoon cinnamon
  • pinch of ginger powder
  • pinch of ground nutmeg
  • pinch of ground allspice
  • pinch of ground clove
  • ½ cup Kirkland walnuts, chopped (Costco walnuts are a fabulous price)
  • 3 tablespoons Kirkland liquid honey
  • 1 tablespoon Kirkland extra virgin olive oil
  • ¼ teaspoon fresh ground Kirkland pink Himalayan salt, plus more to taste
  • ¼ teaspoon fresh ground Kirkland Tellicherry pepper, plus more to taste
  • 5 cups cooked penne (I prefer GF and Costco has carried multiple types of GF penne of late, Solare is the latest brand available for me.)

Instructions
  1. If you haven’t already, prepare the penne according to the instructions for al dente, rinse with warm water, then drain and set aside.
  2. In a large bowl mix the squash, onion, spices, olive oil and 2 tablespoons of the honey.
  3. Once everything is coated, place the squash mix into a large pan over medium high heat.
  4. Fry for 10-15 minutes, stirring from time to time, until the squash is tender. (We want things to cook and caramelize, but not go mushy)
  5. While the squash is cooking, in a small fry pan over medium heat add the walnut pieces and roast them for a few minutes. Then add ½ tablespoon of honey onto them and stir quickly so that it coats all the walnuts. Remove from heat and allow to cool.
  6. Add the penne into the pan with the squash, mix thoroughly, add more fresh ground pepper to taste, add drizzle another ½ tablespoon of honey over the penne mix.
  7. Sprinkle with walnuts and serve.

The ambercup squash mix is ready to be cooked

The ambercup squash mix is ready to be cooked

Penne with Spiced Ambercup Squash

Penne with Spiced Ambercup Squash