Red Pepper Squash & Chicken Pasta

9 Dec

Winter Squash is everywhere this time of year and we love every variety, from Butternut to Acorn, Spaghetti and Red Kuri and We love it every which way you can imagine!

One of our favorite seasonal pizzas is Giada De Laurentis’ Acorn Squash & Gorgonzola pizza.  We took the squash recipe from her pizza and created a pasta dish: Red Pepper Squash & Chicken Pasta

It is a simple, healthy and tasty meal that we made with organic squash and chicken, and homemade whole wheat fettuccine.  Here are the steps for creating this spicy and sweet pasta dish.

Squash Prep:
Cut a 1 to 2 pound Acorn Squash into 8 small sections and place them in a large bowl or oven-safe dish.
Season the squash with the following and mix well:
2 Tablespoons of Maple Syrup
1 Tablespoon of Olive Oil
1 Teaspoon of Red Pepper Flakes
1/4 Teaspoon of both Kosher Salt and Fresh Ground Pepper

Bake in the oven at 375º for 25 minutes and then allow to cool a bit.

Chicken Prep:
Cut boneless chicken into bite size pieces and marinade in Olive Oil with Salt, Pepper, Granulated Garlic and Red Pepper Flakes.

When your ready to cook:
Drain the marinade from the chicken into a large pan.
Add Diced Onions and season with Salt and Pepper.
Cook over medium heat until the onions are soft and translucent, then add crushed garlic and the diced squash.
Allow the squash to soften (and brown if you would like), and then add the chicken.
Cook the chicken thoroughly and mix in with the squash – do a taste test.
Once you are happy with the seasoning, blend in the pasta.

The squash should breakdown and coat the pasta as you mix it.  Mix well and serve*

*We love adding Basil to this dish before serving it, and adding a few dashes of Balsamic Vinegar to the plated dishes to take this dinner to the next level!


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