|1 pkg (340 g)||Catelli Gluten Free Fusilli|
|2||large acorn squash, halved and seeded|
|3/4 tsp (4 mL)||each salt and pepper, divided|
|2 tbsp (30 mL)||each maple syrup and lemon juice|
|2 tbsp (30 mL)||olive oil|
|3 cups (750 mL)||sliced sweet onion (about 1 large)|
|3||cloves garlic, minced|
|1 cup (250 mL)||vegetable broth|
|1/3 cup (75 mL)||chopped sun-dried tomatoes|
|3 cups (750 mL)||baby arugula or kale|
|1 cup (250 mL)||shredded radicchio (optional)|
|1/3 cup (75 mL)||toasted slivered almonds (optional)|
Preheat oven to 350°F (180°C). Arrange squash halves, cut-side-up on a rimmed baking sheet. Season with 1/4 tsp each salt and pepper. Blend maple syrup with lemon juice. Brush 1 tbsp (15 mL) syrup mixture over the squash; reserve remaining syrup mixture. Roast squash for 1 hour or until fork tender.
Meanwhile, heat oil in a large nonstick skillet set over medium heat. Add onion and remaining salt and pepper; cook, stirring occasionally for 10 to 12 minutes. Stir in garlic and reserved syrup mixture; increase heat to medium-high. Cook, stirring often, for 8 minutes or until onions are well caramelized. Stir in broth and sun-dried tomatoes, scrapping up the browned bits from bottom of skillet. Simmer for 2 minutes and remove from heat.
Meanwhile, cook fusilli in a large pot of boiling salted water for 7 minutes. Toss hot fusilli with onion mixture, kale and radicchio (if using). Spoon fusilli mixture into squash "bowls" and sprinkle with almonds (if using) to serve.
This deliciously sweet & savoury pasta toss is served in its own edible bowl for an impressive dish to serve vegetarian friends.
Add piquant pizzazz to this dish by topping with crumbled blue cheese. Crumbled feta or shredded Parmesan cheese also pair well with this recipe.
For added protein, stir 1 cup (250 mL) thawed frozen, shelled edamame into the onion mixture before tossing with the fusilli.