Acorn Squash Bowtie Pasta

Serves 2

2 acorn squash, cooked, peeled and diced

1 t minced garlic

1 t fresh rosemary

1/3 c dried cranberries

½ c white beans

1 t coconut oil

Juice from half of a lime

8 oz bowtie pasta

Optional: walnut pieces, broccoli, Field Roast sausage

Roast, slow cook, or microwave the acorn squash (see below for detailed instructions).  Cook the bowtie pasta according to package directions, adding the dried cranberries and white beans for the last minute or so of cooking.  Drain and return to pot.  Add remaining ingredients and stir.  Sprinkle with walnut pieces if desired.

To spice up leftovers or for a heartier main dish, add broccoli and Field Roast sausage.

To slow cook acorn squash:

Make a few slits in the squash with a paring knife, and then microwave each squash for 3 to 5 minutes, depending on size.  Let the squash cool until you can comfortably hold it, then cut the acorn squash in half.  Use a spoon to remove the seeds.  You may have to cut them into more than halves, depending on the size of your slow cooker.  Place the large chucks of squash cut side up in the slow cooker and add ½” of water to the bottom.  Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.  Remove the lid and let the squash cool enough to handle.  The squash will be creamy and easily separate from the peel.

To roast acorn squash halves:

Make a few slits in the squash with a paring knife, and then microwave each squash for 3 to 5 minutes, depending on the size.  Let the squash cool until you can comfortably hold it, then cut the acorn squash in half.  Use a spoon to remove the seeds.  Roast the acorn squash halves cut side down on a baking sheet lightly sprayed with olive oil or on parchment paper for 20 to 30 minutes at 375˚.   When the squash is cool enough to handle, use the spoon to separate the squash from the peel or a knife to remove the peel and dice.

To roast whole acorn squash:

Make a few slits in the squash with a paring knife, then roast on a baking sheet for 30 to 45 minutes at 375˚.  When the squash is cool enough to handle, cut in half and use a spoon to remove the seeds.  Then use the spoon to separate the squash from the peel or a knife to remove the peel and dice.

To microwave acorn squash:

Make a few slits in the squash with a paring knife, and then microwave the squash whole for 8 to 10 minutes.  Let rest 5 minutes to finish steaming.  When the squash is cool enough to handle, cut in half and use a spoon to remove the seeds.  Then use the spoon to separate the squash from the peel or a knife to remove the peel and dice.