Wednesday, October 27, 2010

Yamacorn Pasta.

This might sound like a Unicorn but no it’s a Yam and Acorn Pasta. I was asked this morning by one of my twitter followers what was my favorite meal. My answer was that I did not have one. I really enjoy cooking with what is in season and what I have in the home. So my answer was that I enjoy a pumpkin Ravioli in the Fall or a Butternut Squash soup in the Fall but my answer will always change according to what season we are in.  So my biggest pet peeve is throwing away food. I extremely despise the term “leftovers”, and will never use it in my posts. I like to call them 1st overs because it makes it sound like it’s the first time you have ever had this meal. So as you know I had Canadian Thanksgiving about 2 weeks ago and your probably really sick of hearing about it.   But I have a fabulous first over recipe to share with you. You will be using your items that are still around from Thanksgiving. Whipped Cream, Acorn Squash, and Glazed Yams and Brats (optional).

Yamacorn Pasta Ingredients;
1 Cup Whipping Cream
2 halves of Annie’s Glazed yams Chopped about a  half cup
1 Cup of skinned and chopped Acorn Squash Florets (No stuffing)
1 teaspoon All spice
3 Tablespoons Olive Oil
½ Cup of grated Parmesan
1 box of Cooked Gluten Free Pasta and set aside.

Take Acorn florets and remove skin and chop into small bite size pieces, do the same with Glazed Yams.

Next heat Olive oil then add Glazed Yams and Acorn and caramelize.

Next add All Spice and then 1 cup of Whipped cream then  half of the Parmesan Cheese.

Toss Pasta with sauce garnish with Parmesan cheese.


Bon Appetite

Sheila Fretz

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