However, I'm also starting to feel antsy and a little crazy. With subways not running until this morning, and still no train service into Manhattan I have stayed around our place to stay out of the way of those who actually needed to make the trek to the city to get to work (like the husband). The lack of outside human contact has started to get to me and make me cranky and distracted (I've already stepped away from writing this post 5 times). Making it worse is the fact that I'm tapering for the New York City marathon which is happening on Sunday, so I'm not able to do any long runs, don't want to walk around too much, and haven't had a drink of booze all week (no wine through the hurricane--how did I do it?!).
Some house cleaning and organizing and a bit of cooking has really helped me hold it together. Luckily we were well-stocked in the kitchen area so we ate like kings during the storm. One such meal was this bow-tie pasta tossed with roasted winter squash and sage. Stormy weather comfort food.
Hope any of you that were also in the storm's path are safe, healthy, and also fared as well as we did. Much love and support to those who didn't. A few options if you are able and want to financially assist victims of this hurricane: http://theweek.com/article/index/235620/how-to-help-victims-of-hurricane-sandy.
Winter Squash Pasta
about 5 servings
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaIR6oC0vtpF3tbebRLI_DZBSl69TYTQ79ZbTmR78qNWy6Rx7fiuJdTuKN3KrWyr8u6z2tU45LV4W00kakUrtOiLLIEQlAxM5U5-U7KDXlcBGswgMLJuslwPi2EW5UkDBYe6zmstJrLBU/s640/Winter+Squash+Pasta.jpg)
1 medium winter squash or pumpkin (about the size of a large butternut squash)*
olive oil
salt and pepper
9 oz. bow-tie pasta
4 TB butter
2 cloves garlic, chopped
3 TB fresh sage, chopped
1/2 c. Parmesan cheese, grated
optional: fried sage leaves, for garnish
(*I'm not sure what type of squash I used here--forgot to take a photo before chopping up, but it was a small, off-white pumpkin variety that would fit in my two hands.)
Heat the oven to 425 degrees. Slice the squash into pieces about 1/2-3/4" thick (it is ok to leave the skins on at this point), making sure to clean out and remove the seeds. Brush both sides of the squash slices with olive oil and place on a large sheet pan. Sprinkle with a bit of salt and pepper. Place in the oven and roast until the squash is tender and just beginning to brown, about 30 minutes or so depending on the squash. Allow these to cool enough to handle and then remove the skins and chop the squash into large pieces (an inch or so). (Another option is to skin the squash and chop into into 1" cubes before roasting, but I find I ALWAYS slice my finger open when I try to peel and chop uncooked winter squash. Roasting before doing most of the chopping is a way to save my fingers!)
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Before straining the pasta, be sure to save back about 1/2 cup of the cooking water to use in the sauce.
Meanwhile, melt the butter over medium heat in a large saute pan. Add the garlic and the sage and cook until fragrant, about 2 minutes. Add the roasted squash and toss in the butter (some of the squash will break apart--this is good as it will break down into the sauce making it extra sweet and creamy). When the pasta is cooked add it to the squash sauce and add 2-3 tablespoons of the pasta cooking water. Toss together, and if the sauce is looking a little "tight" thin it out a bit with another tablespoon or two of the cooking water. Toss with the Parmesan cheese and serve topped with fried sage leaves.
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