A huge thanks to Slow Farms and the Ark of Taste for the main ingredient of this dish – the North Carolina Candy Roaster Squash!
One taste and it was among my top favorite squashes. In comparison with the more common butternut it is sweeter, retains moisture better when roasted, and it’s easier to peel and cut. No wonder it sold out at the farm really fast! I’ll have to buy much more next year to have some left for storing.
Ilian loved the combination of all Halloween colors: orange, black, green and red 🙂
Black bean pasta serves as a protein base, the squash and zucchini deliver fresh veggie goodness, and the red pepper adds a vivid splash of color. Boo!
Halloween Candy Squash
- 1 medium Candy Roaster Squash
- 2 medium zucchinis
- 1 or 2 red peppers
- 1 lb black bean pasta
- 3 TBsp canola oil
- 2 tsp salt
- 2 tsp cumin
- 1 tsp thyme
- optional: pumpkin pie spice mix, or cinnamon, cardamom etc.
- Peel the candy roaster squash, cut in half lengthwise, scoop out seeds, and cut into half-inch cubes.
- Toss squash with 1 TBsp canola oil, salt, cumin and other optional spices. Bake at 350F for 40-50 minutes, until tender when speared with a fork.
- Remove top and bottom from zucchinis, peel into thin ribbons with a mandoline or potato peeler. Toss with 2 TBsp canola oil and thyme. Fry on medium low heat for 5-10 minutes, until desired softness is reached. (For a raw version, you can simply use the ribbons, uncooked.)
- Cook pasta according to packaging instructions.
- Dice the red pepper(s).
- Plate the pasta, top with zucchini ribbons, scatter squash cubes and red pepper on top. Enjoy!