I don’t normally share much about food here, although I do cook (and enjoy it) at home most nights. But I just made a recipe that Runner’s World posted last week in an article on post-run pasta, and it is worth sharing. My son, a hater of pasta (and incidentally, tomato sauce, which is upsetting as we both are Italian), absolutely loved it. He even high-fived me after he ate seconds.
You can find the original Runner’s World recipe here. I’ve included it below, but check out the link for additional pasta dishes.
I made some minor modifications, including adding thinly sliced sautéed onions, half a cup of cooking wine and some vegetable broth. I also substituted garlic-mushroom olive oil instead of walnut oil (which I put in the pasta water and to sauté the mushrooms, onions & sage rather than toss it as a dressing), chicken-apple sausage and red apple balsamic vinegar. I wanted to mellow out the garlic and sage, so I cooked them rather than leave them raw.
For the “sauce” I blended the excess liquid from the cooked onions, mushrooms, garlic, sage and cooking wine with some broth and the vinegar). We also used garlic herb goat cheese. In our house, we like a little pasta with our meat & veggies, so our proportions we a little different (i.e., heavier on toppings) than those in the original recipe.
I ended up sprinkling the roasted squash on top rather than mix it in because it was so soft that it would’ve just fallen apart into mush.
Runner’s World Cranberry Squash Pasta
Choose Your Pasta
5 cups cooked bow-tie, farfalline, or orecchiette
Add the Mix-Ins
4 cups cubed roasted butternut squash
1/2 pound cooked turkey sausage
4 cups sliced mushrooms, sauteed
1/4 cup dried cranberries
1/4 cup chopped fresh sage
Toss with Dressing
2 tablespoons walnut oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
Finish with Garnish
Crumbled goat cheese
Here’s a photo before I put squash and goat cheese on top