In this tasty, low-cost dish, nutrient-dense walnuts sharpen the mild flavor of cooked squash and boost the protein level as well.
- 1 pound winter squash (buttercup, kabocha, or banana); peeled, seeded, and cubed
- 1 pound dried pasta (bow ties, shells, or penne)
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 3 tablespoons fresh parsley, chopped
- 1/2 cup chopped walnuts, raw and unsalted
- Salt and black or red pepper, to taste
- Grated Parmesan cheese, to taste
- Place the squash in a saucepan with a little water, cover, and steam until soft. Drain and mash.
- Cook pasta until al dente.
- While pasta is cooking, heat olive oil in skillet, add garlic, and sauté for 30 seconds. Add mashed squash, parsley, and salt and pepper.
- Toss drained pasta with squash mixture and top it with walnuts and cheese.
Adapted from the book Eating Well for Optimum Health by Andrew Weil