Endangered Squash

Happy Fall! My favorite season of the year!

I discovered a new type of squash this season that I think is my favorite of all the winter squashes (and there is quite a long list)- the Boston Marrow squash.


It is actually not new at all, but a very old and rare form of winter squash native to New England. We got two of them while stopping for pumpkins at a farm stand in PA. Unfortunately, they are apparently really hard to find. They don't sell them at your local Whole Foods or any of the Farmer's Markets in my area. If I only knew this at the time I would have bought a dozen of them- not just two!


The squash has a really tough red-orange skin that requires an extra-sharp knife (and very strong husband) to crack into!


It is worth the effort! It has a smooth, buttery, sweet and nutty taste. It is sort of like a combination of pumpkin and sweet potato, but really has a unique taste all to itself.

I'm glad we didn't try to do anything fancy with it the first time around. In fact, next time I make this I am going to leave out the pasta altogether. It just gets in the way!

Boston Marrow Squash Pasta

Directions:

• Preheat the oven to 425 degrees. Slice the squash in half and scoop out the seeds (save seeds for later). Season squash with a drizzle of olive oil and salt and place cut-side down on a baking sheet lined with tin foil. Bake for about 25 minutes, or until you can easily pierce the skin with fork.

• Meanwhile, in a large pot of boiling salted water, add 1/2 lb. rigatoni and cook until al dente. While the pasta is cooking, heat 1 tablespoon of oil in a pan on medium heat. Add 1/2 cup of chopped onion. Saute until onion is translucent (about 4 minutes). Add a 1/4 cup of brown sugar and stir until dissolved. Next, add 1/2 cup of pecans and cook until lightly toasted, about 4 minutes.

• When the squash is roasted, remove from oven and cut into cubes (the skin should easily peel away with a knife). Add cubed squash to the pan along with 1 teaspoon of cinnamon and 1 teaspoon of thyme. Add a few tablespoons of pasta water if sauce is too dry. Stir until incorporated, about 4-5 minutes. Spoon on top of pasta and serve with fresh grated parm!