This is a recipe I adapted tonight from the new Cooking Light and it was so yummy and filling and (since I'm doing that weight watchers thing and since it's really working!) now a little leaner than the original.
2 T pine nuts
2 T plue 1 t olive oil, divided
1-2 T fresh sage
1 garlic clove, minced
2.5 c water, divided
1 LB winter squash, peeled, seeded and shredded*
1 t maple syrup
1 t salt
.5 t black pepper
12 oz uncooked whole wheat rotini
parmesan cheese and italian parsley for garnish
1. Toast the pine nuts over med-low heat in a large, non stick skillet. Add 2 T olive oil and sage. Remove to a small bowl.
2. Heat remaining olive oil in a pan over medium high heat. Add garlic, saute 30 seconds. Reduce heat to medium. Add 1 cup water and squash to pan. Cook 10 minutes, or until water is absorbed. Add remaining water, half cup at a time, stirring occasionally until each portion of water is absorbed before adding the next. It will take 15 - 20 minutes. Be careful that it doesn't get too dry.
3. Add sugar, salt and pepper.
4. Cook pasta. Drain and combine pasta and squash mixture in a large serving bowl. Add pine-nut mixture, stir well.
5. Served garnished with the parmesan cheese and parsley.
6. Amaze your husband, who always thought he didn't really like squash. Share it with all your friends - it makes 6 servings at least.
*In case this sounds simple, btw, this part took more than 20 minutes and was a real mess. Urgh! Dull knives! Urgh! tiny food processor!