I didn't ever think that a steaming bowl of squash would make me say "mmmmm" and reach for more. I love a good veggie, but seriously, it isn't often that I find a dish of mostly vegetable to be all that alluring. As with most things in life, squash took an intense turn for the better once I put some butter on it.
Now don't be afraid, skinny minnies, it wasn't that much butter. It only takes a bit to enrich the flavor of a dish like this. I've taken to using Irish butter lately, thanks to my Dad. He's one of those people that compulsively collects condiments, jarred sauces, and such little gourmet trinkets, so I am shamefully apt to eye rolling every time he whips out a new discovery. I mean, come on, how many jars of mustard does one man need? But when it came to Irish Butter, he was on to something. It's richer, creamier, and more, well… buttery than conventional butter.
I love butter, but I don't think that it should be subject to a "more is more" philosophy. Instead, I believe that just a little butter can do the trick, and when used wisely, it can be included more often with less guilt. Thus I have justified to myself the extra cost of using Irish Butter when I cook. One stick lasts a long, long time around here, so it may as well be the good stuff.
This dish involves a little butter, a little wine, and a whole lot of garlic. The wine adds a little acid to the mix, the garlic bitterness, and the butter a heavenly texture. I also added a little olive oil for stability and savor, and fresh tomatoes for some variety in texture and flavor. Fresh Basil or Parsley gives the dish a touch of color and green aroma. If you are so bold, shake or grate a little parmesan on top before you dig in.
Ingredients
- 2 cups spaghetti squash, roasted and cooled
- 1/4 cup white wine
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 tomato, diced
- 2 tablespoons chopped basil
- 2 tablespoons chopped parsley
- salt and pepper to taste
Directions
Melt the butter with the olive oil over low heat . As soon as the butter has melted enough to cover the bottom of the pan, add minced garlic and increase the heat to medium-low. Gently sweat the garlic until it becomes soft and fragrant. Add wine and increase the heat to medium-high. Bring the sauce to a simmer and allow it to bubble away for a few minutes, until the alcohol in the wine has cooked off. Reduce heat to medium and add tomatoes, basil, and parsley. Season to taste with salt and pepper, and red pepper if you like. Remove from heat and toss with spaghetti squash. (Heat the squash separately before tossing with sauce.) Top with grated parmesan or ramono. Dig in!
