Recipe by HeatherFeather
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.
Top Review by Trixyinaz
This recipe was average. I followed it to a tee and it just didn't WOW me. After tasting the dressing, I felt it was a little on the bland side. Missing something, but I just couldn't put my finger on it. I added more honey, more vinegar and a touch more OJ. Still nothing, so I decided to add some salt. That didn't help much either. Perhaps it could have been a little on the sweeter side. What really made the dish tasty and made me keep wanting to eat it was the toasted almonds (love cruncy things in my food). I think I might make this again b/c it was a "light" dish (perfect for a dieter) and perfect for a hot summer day, but I will definately have to some adjustments to the dressing and use a different pasta (the spiral kind - multi colored for presentation) so that it "grabs" the sauce. One thing I know I will do is thicken the dressing so that it "sticks" to the pasta and squash. Also, I took a picture and will post it in this recipe.
- 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
Directions See How It's Made
- 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.