Sunday, October 11, 2009

We are big fans of the New York Times recipes - both the ones in the Magazine and in the Health section. With 3 types of squash, and little knowledge of how to cook them, we deferred to the newspaper to supply us with a great dinner.

It would be wrong to post the recipe on our site, but we can at least put the link!

Pasta with Roasted Winter Squash and Ricotta Salata

We're just becoming familiar with the idea of roasting, and the squash tasted amazing. Out of our 3 squashsters, we chose the butternut squash for this recipe. It came out perfectly tender, firm on the outside but melted in your mouth with every bite.

The greatest part about this dinner was the cost. The Ricotta Salata, which sounds like a hard-to-find expensive cheese, was less than $3 for a large block at Whole Foods. This type of ricotta is firm - unlike the usual type found in the refrigerated dairy section - and is very salty; you really don't need to use a lot for flavor. We had a lot of it left over after this dinner, and have been using it in several meals since. This meal would also taste just as good if it were made vegan, without the cheese.

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