So I did this last night, and am enjoying it for lunch.
Roast an acorn squash -- you know the deal - halve it, olive oil and garlic in the pocket, face up @ 400 for about 2 Liz Lemons.*
Dice maybe 3-4 oz. (4 slices) of sidemeat. (I like Junior Johnson's on the theory that the best cured meat is named after race car drivers. (See also Niki Lauda's Blackened Black Forest Ham.)
Start your pasta water.
Brown the sidemeat in a cast iron skillet. Remove. Cook two red onions, sliced from pole to pole, and then into long strips, in the fat rendered from the sidemeat.
Start your rotini in a pot of boiling water.
Stem and chop your sage. You want an amount at least as much, if not more, as one of those extortionate little blister packs they sell at the supermarket. Ideally, you have your own growing, and can thumb your nose at the Man who tries to sell you herbs like they were dime bags.
Scoop out squash, and add squash flesh and sage to skillet. Warm -- it if looks dry, add pasta water -- I ended adding close to a cup.
Drain pasta, return to vessel, and toss squash sage onion mix.
Serve, garnished with reserved sidemeat and Parmesan.
*AKA 45 minutes -- the Netflix on demand thing has changed the culture of our home dramatically.
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