SQUASH SOUP Di ZUCCA ENJOY DAN:

                  WINTER SQUASH SOUP: SCAPECE Di ZUCCA by CHEF DAN:

Serves 6

INGREDIENTS:

2 winter squash (pumpkin, Hubbard, or butternut, seeded and cut 3/4 of the squash into 1-inch cubes, the rest cut into 1/4-slices

1 onion, peeled

1/4-cup olive oil, divided

1/4-cup butter, divided

1/2-teaspoon red chili flakes

1/2- teaspoon freshly grated nutmeg

1 tablespoon dried oregano

1 pound ZITI pasta

1/2- cup grated parmesan cheese

DIRECTIONS:

1.     Boil the onion lightly salted water for about 20 minutes, until it is tender.

2.     Drain and mince the onion.

3.     Place the squash cubes in a saucepan of lightly salted water.

4.     Bring to a boil, and boil until tender when pierced with a fork.

5.     Drain through a colander.

6.     In a food processor with a metal blade, puree until smooth.

7.     Heat 2 tablespoons olive oil and 2 tablespoons butter in a skillet over medium-heat.

8.     Add squash slices and sauté until golden brown on both sides.

9.     Remove slices to a paper towel to drain.

10.                        Add the minced onion and remaining oil and butter to the skillet and sauté for about 5 minutes.

11.                        Add the pureed squash, red pepper flakes, nutmeg, oregano, and salt and pepper to taste.

12.                        Cook over low-heat, adding a little pasta water if pan is to dry and squash is sticking, sauté about 5 minutes.

13.                        Meanwhile bring a saucepan of salted water to a boil, and cook ZITI according to package directions.

14.                        Drain pasta through a colander.

15.                        Add drained pasta to the skillet with the squash, and combine thoroughly.

16.                        Over high-heat and cook until heated thru.

17.                        Top each bowl with fried squash slices and parmesan cheese.

ENJOY DAN:                                                     ROCK-ON