I have not tried this yet, but am sharing it in honor of Pumpkin being the current Ingredient of the Month. In Germany, all squash are referred to as pumpkins. This salad uses butternut squash in a unique way. I am guessing at the serving amounts. Translated directly from the German version found in "Meine Familie & Ich" magazine. Cooking time is for the pasta.
- 200 g peeled butternut squash
- 200 g spaghetti
- 150 g cherry tomatoes, halved
- 1-2 green onion, chopped into small rings (whites only)
- 4.92 ml German mustard or 4.92 ml other prepared medium-sharp mustard
- 4.92-9.85 ml honey, to taste
- 29.58-44.37 ml balsamic vinegar, to taste
- 1 orange, freshly juiced (you will only need the juice)
- 44.37 ml sunflower oil or 44.37 ml canola oil, to taste
- 100 g sliced almonds
- 4.92-9.85 ml fat, for toasting the almonds
- Using an asparagus peeler (or a wide veggie peeler), peel the skinned butternut squash flesh into very thin wide strips (they should look like wide pumpkin noodles).
- Cook spaghetti according to package directions, adding the pumpkin peelings in the last 2-3 minutes of cooking time to blanch them.
- Drain using a colander and rinse well with cold water until cool.
- In a small pan, melt a bit of fat (shortening,lard or butter- just enough to toast the almonds in lightly).
- Toast the almonds in the melted fat briefly- as soon as you can smell them, they are done- immediately remove from heat and let drain on a paper towel.
- Combine the dressing ingredients- taste it and add add more of any ingredient to taste- and by all means add a bit of salt and pepper as well if needed.
- In a bowl, mix together the pasta, the pumpkin, tomatoes,scallions, and the dressing well.
- Sprinkle with toasted nuts and serve.