Believe it or not, this is a pretty easy recipe. The title makes it sound much harder than it is.
1 medium sized butternut squash
1 white onion
2 large artichokes
3 large cauliflower florets (maybe 1/4 of a cauliflower)
1 box (8oz) Chickapea spaghetti
1 cup 1/2 & 1/2
Sunflower oil – as needed
salt & pepper – as needed
fresh parsley and sage – to garnish
Start by peeling the butternut squash, then chop off the top and bottom. Cut the butternut squash down the middle and scoop out the inside. Cut the squash into large equal sized pieces.
We are going to boil the squash in salted water. You’ll know the squash is done when it is easily pierced by a fork.
One of my favorite tools for butternut squash is an immersion blender. It just turns the squash into a wonderful purée, and also mixes in any liquid in perfectly. This tool will take everything all the way from squash to sauce.
Start by blending up the cooked squash. Once you get to a nice even consistency add in the half and half. Having made this I will say that I wouldn’t mind thinning out the sauce a bit more so that it looks more saucy. Take a taste and add in any salt & pepper you might want to add to enhance the flavor. Set aside
Next get ready the cauliflower and onions.
Peel and slice the ends off the onion. Then cut it into strips
You only need a few of the florets of the cauliflower. The goal here is to get long strips that includes a bit of the stem to keep everything together.
Artichokes were always a little mysterious to me. But recently we’ve become friends and something you must get comfortable with to work with them is how much you have to throw away to get a usable piece.
So chop off the stem end to expose the artichoke heart, and trim off the exterior. There will be quite a bit to cut off. The top of the artichoke heart is covered with a fibrous kind of fur. I use a melon baller to scrap this away. For all the work you will be left. With a small flattish round. Cut the round into 8 wedge shaped pieces. These pieces will quickly turn brown so leave this step until the very end when you are going to toss everything together with oil. (Coating with oil helps to slow down the browning)
The next step is to take the artichoke hearts, onions, and cauliflower and toss with sunflower oil. A few tablespoons should coat everything nicely. Season with a little salt and pepper.
I’m using my airfryer to roast these vegetables. It’s set to “bake” at 325º. I find that even at such a low temperature in the airfryer with it’s convection you get a very similar result to roasting the vegetables in a regular 375º oven. Which is an option if you don’t want to use an air fryer. Anywho. so 325º for 14 minutes in an air fryer for me gave me perfectly cooked and beautifully browned vegetables.
So onto the pasta. My new favorite, Chickapea Pasta. Needs to be boiled in salted water just like regular pasta, the only change I make is, to cook it 2 minutes longer than the package recommends. Instead of 8 minutes, 10 minutes seems to get it to a nicer texture for me.
Drain the pasta and toss it into the warm butternut squash sauce. You may need to add a little bit of 1/2 & 1/2 to thin out the sauce.
Plate the pasta and top with a hearty helping of the roasted vegetables. I topped one with some Parmesan flakes and for myself I left the Parmesan cheese off. I did take a little bit of fresh sage and parsley and gave it a rough chop with the mezzaluna. A nice sprinkle of the chopped herbs really enhances the flavor of the dish.