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最近一直很想吃一些heavy in cheese的食物，人家說媽媽懷孕時喜歡吃甚麼，就表示寳寳以後會喜歡吃那些食物~ 這樣看來，我們的寳寳可能喜歡吃些不健康的食物例如超辣的、超多脂肪(cheese)的食物~

在電視上看了義大利美女主廚Giada做的Butternut Squash and Goat Cheese Pasta (奶油瓜佐羊奶起士義大利麵)，覺得好像挺簡單的，就來試試囉~

她原本的食譜裡是沒有培根的，我喜歡培根的香味，所以自作聰明，竄改了她的食譜，但還真的挺好吃的~

材料:(兩人份)

奶油瓜 (Butternut Squash) 半顆，洋蔥半顆，培根三條，橄欖油些許，鹽，黑胡椒，管狀義大利麵 (PENNE)，核桃十粒，碎粒羊奶起士(1/4 cup)，義大利式九層塔，Parmesan 起士(1/6 cup)

做法:

1. 烤箱預熱 425F

2. 奶油瓜 (Butternut Squash) 半顆，洋蔥半顆，培根三條切塊丟入烤盤，淋上橄欖油，灑一些鹽跟黑胡椒，用手拌一拌讓所有材料都沾上橄欖油、鹽跟黑胡椒

3. 送入烤箱烤40-45分鐘，取出備用

4. 核桃十粒切碎粒，放入烤箱以350F烤6-7分鐘，取出備用

5. 在一盆裡放入羊奶起士

6. 煮滾水(加一些鹽)，放入PENNE義大利麵，煮約9分鐘撈起，放入已置有羊奶起士的盆中，趁熱攪拌使羊奶起士溶化，再加入1/2cup煮義大利麵的麵湯水，使羊奶起士比較稀釋~

7. 此時放入烤好的奶油瓜 (Butternut Squash) 洋蔥跟培根，還有核桃，攪拌均勻

8. 最後放上切好的義大利式九層塔攪拌，即完成~

很簡單的食譜吧? 比做中國菜容易多了~

奶油瓜長這樣~

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烤之前的奶油瓜 (Butternut Squash) 洋蔥跟培根

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切碎的核桃

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烤了45分鐘後的奶油瓜 (Butternut Squash) 洋蔥跟培根

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溶化的羊奶起士

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成品~

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我最近很愛吃酸酸的西式橄欖，可能是這裡吃不到酸菜或榨菜，所以只好以酸酸的西式橄欖代替~

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Ingredients

  • Vegetable oil cooking spray
  • 1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
  • 1 onion, diced into 1/2-inch pieces
  • Olive oil, for drizzling
  • Kosher salt and freshly ground black pepper
  • 1 pound penne pasta
  • 1 cup (8 ounces) goat cheese, crumbled
  • 1 cup coarsely chopped walnuts, toasted (see Cook's Note)
  • 1 packed cup chopped fresh basil leaves
  • 1/3 cup finely grated Parmesan

Directions

Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.

Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.

Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

Cook's Note:

To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.

Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-butternut-squash-and-goat-cheese-recipe/index.html

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