ACORN SQUASH WITH PASTA ENJOY DAN:

                      ACORN SQUASH WITH PASTA by CHEF DAN.

Serves 6

INGREDIENTS:

1-acorn squash

4 tablespoons olive oil

14-garlic cloves

1-pound Rigate-Penne

1/3-cup vegetables stock

1/2-teaspoon salt

Freshly ground black pepper to taste

2/3-cup Parmigiano-Reggiano’s cheese, grated

1/3-cup toasted almond, chopped

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   Cut the acorn squash in half, remove the seeds.

2.   Place the halve on a prepared baking sheet, cut side down.

3.   Bake for 1-hour.

4.   Let squash cool, then spoon out the flesh from the shell & chop fine.

5.   About 1/2-hour after the squash begin baking,

6.   Add oil to an oven-proof baking dish.

7.   Bake the garlic, uncovered, along side the squash for 30 minutes.

8.   Bring a pot of salted water to a boil, & cook Rigate pasta according to package directions:

9.   Cook until just tender, drain reserving 3/4-cup of the drained pasta water.

10  Spoon roasted garlic with the oil into a skillet.

11  Add stock & reserved pasta water & bring to a boil, for 2 minutes.

12  Add chopped squash flesh & boil for 3 minutes more.

13  Take the skillet off the heat, add the pasta to the sauce, stir well.

14  Add salt, pepper & Parmigiano cheese & toss.

15  Divide the pasta among plates, sprinkle the almonds over the top.

16  Serve with additional Parmesan cheese.

ENJOY DAN:                                      FOR THE LOVE OF FOOD!!!