Last weekend, I discovered a blog called Dinner: A Love Story, and I wanted to share it with you. I love the concept behind it- simple, easy ways to get dinner on the table, fast. From Pasta with Yogurt, Spinach and Sweet Onions to Perfect Roast Chicken and Back Pocket Bolognese, the blog is brimming with hearty, unfussy dishes that are pared-down and streamlined, so that you can attempt them on a weeknight, stress-free.
I often hear people saying that they don’t have time to cook, or that they don’t enjoy cooking. And, honestly, when faced with a sink filled with what seems like an endless pile of dirty dishes, believe me, I don’t enjoy cooking either. But there are a few tricks that can help you get dinner done so quickly that whether it’s the cooking part you don’t like, or the time factor, you wont even feel it. I mean, do you know how many meals there are out there that come together with just a few minutes of prep, and that will cook on their own, unattended? Enabling you to sit down to a fresh, healthy meal with the ones you love, elbows on the table, sharing anecdotes about your day, unwinding.
As for the dishes? I celebrate the day I first discovered one-pot wonders. Also, the day I met my husband- he actually likes doing dishes.
Sometimes, I feel like our days are so inundated with images of beautifully plated, extravagant, complicated food, coming at us from the television screen, magazines, the internet, you name it- that we forget dinner can be as easy as roasting a vegetable and bringing a pot of water to a boil.
This pasta with butternut squash is a case in point.
Pasta with Roasted Butternut Squash
Adapted from Dinner: A Love Story
The earthy richness of this dish, with its caramelized vegetables and playful bright greens, belies its simplicity. We added raisins the second time we tried this, and loved their subtle sweetness here.
Prep time: 10 minutes, Cooking time: 40 minutes.
1 lb/ 450 g whole-wheat pasta
1 medium butternut squash
1 cup arugula
¼ cup raisins
½ cup parmesan, grated (plus extra, for serving)
1. Preheat your oven to 425F/ 220C.
2. Peel your squash, then cut it in half and scoop out the seeds. Chop it into cubes, slightly larger than bite-sized. Next, chop your onion into similarly sized cubes.
3. Place your squash and onion on a lined baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 30-35 minutes until golden at the edges and easily pierced with a fork.
4. Meanwhile, bring a large pot of water to a boil, and cook your pasta until al dente.
5. When the squash is ready, add it to the pasta, along with the arugula, raisins and parmesan, tossing gently with tongs. Top with a light drizzle of olive oil and a sprinkling of parmesan.
Dinner is served.