Freakish Food Cult: January 2011

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My best friend & I call ourselves the Freakish Food Cult. Why freakish? Because we LOVE food. Eating it, discussing it, making it....perhaps to a freakish degree. We are two ordinary mothers, wives & women. We have no culinary training other than what we've learned from our families, cookbooks & from each other. We are learning to cook. We enjoy cooking new and fabulous meals & we love sharing our successes, tips & favorite recipes with whomever will listen. We also cook from family recipes (which include Lebanese & Filipino foods), cookbooks, magazines - especially Everyday Food, on-line sites & recipes passed on from friends.

This blog serves to document our efforts, highlight our highest rated recipes & serve as inspiration for the culinarily uninspired. The recipes we love the most are easy, quick & yield delicious results. We are two busy moms for Heaven's sake! We don't have time to slave away in the kitchen! We hope you enjoy our posts & give one of our favorite recipes a try.

Wednesday, January 5, 2011

Roasted Red Onion and Squash Pasta

Every month my heart races just a little more than usual when I find my Everyday Food issue in the mail. I usually tear it open right at the mail box! So this month, I tried the roasted red onion and squash pasta recipe. We are about to move :-) and I need to use up all the frozen squash from the farmer's market! I really enjoyed the roasted vegetables, and the sage, the sage was almost fried! So delicious and crispy coming out of the oven. The process easy, ingredients all on hand, taste, not bad...BUT, not filling! I hate to negatively rate a recipe from my beloved magazine, but I will say, next time, I will add some tofu or any protein you desire.

Ingredients:

2 medium red onion, cut into 6 wedges each

1 medium butternut squash, peeled and cut into ¾ inch pieces

1 tablespoon coarsely chopped fresh sage leaves

1 Tablespoon olive oil

coarse salt and pepper

½ pound rigatoni

¼ cup grated fontina

Extras:

Pre – cooked tofu or chicken breasts

Crumbled feta

Preheat oven to 450. On a rimmed baking sheet, toss onions, squash and sage with oil. Season with salt and pepper. Arrange in a single layer and roast ntil tender, about 25 minutes.

Meanwhile, in a large pot of boiling water, cook pasta according to package intructions. Drain pasta, return to pot. Add vegetables and cheese, and toss to coat. If using protein and extra cheese, add at this time as well.