Peppery Roasted Squash Pate Food

PEPPERY ROASTED SQUASH PATE

Steps:

• In food processor, pulse squash, cheese, jalapeno to taste and pecans until pecans are finely chopped and ingredients are blended.
• Season to taste with salt and pepper. Refrigerate 2 hours before serving.

ROASTED SQUASH & RED ONION PASTA

Steps:

• Preheat the oven to 200C/gas 6/fan 180C. Peel and deseed the squash, then cut it into mouthful-sized chunks and tip into a roasting tin. Peel the onions, leaving the root intact. Then cut each, through the root, into eight wedges and put them in the tin.
• Add the garlic to the tin with 2 tablespoons of olive oil. Sprinkle generously with salt and pepper, then toss everything together with your hands until all the ingredients are glistening. Roast for 30-35 minutes, until everything has browned nicely.
• Meanwhile, cook the pasta in a large pan of salted water following the timings given on the packet. Drain the pasta, reserving about 4 tbsp of the cooking water. Remove the tin from the oven and add the cooking water and crème fraîche, stirring everything together lightly. Tip in the pasta and toss well. Serve with a sprinkling of freshly grated parmesan.

OVEN-ROASTED PATTY PAN SQUASH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
• Cut squash into 1/2-inch wedges. Slice onion vertically into thin slices. Combine squash, onion, olive oil, coriander, salt, and pepper in a large bowl; toss to coat vegetables evenly in oil and seasonings. Spread out vegetables in an even layer on the prepared baking sheet.
• Bake in the preheated oven until squash is tender and slightly browned, 20 to 25 minutes.
• Combine melted butter, lemon juice, chives, and lemon zest in the same large bowl; toss cooked squash in butter mixture and serve hot.

PASTA WITH PEPPERS, SQUASH, AND TOMATOES

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add sausage and cook, breaking apart with a slotted spoon, until cooked through, about 6 minutes. With slotted spoon, transfer sausage to a bowl.
• Add 1 tablespoon oil and bell pepper to skillet and cook, stirring occasionally, until browned in spots, 6 minutes. Add squash and half the tomatoes; cook 1 minute. Add 1/4 cup pasta water and cook until tomatoes soften, 4 minutes. Return sausage to pan and add remaining tomatoes. Season with red-pepper flakes. Cook until sausage is warmed through and juices thicken slightly, about 2 minutes. Toss with pasta; if necessary, add remaining pasta water to create a light sauce that coats pasta. Serve with Pecorino Romano.