Pasta Aglio Olio With Butternut Squash
I rocked Vegan Vednesday today, people! I didn't even have a MOMENT when I considered dairy or eggs or meat. Having a plan is the key. Oatmeal for breakfast, soy milk hot chocolate, leftover pasta with chopped tomatoes for lunch. And then I tried a new recipe for dinner: " Pasta Aglio Olio With Butternut Squash " (NYT Cooking; subscription required). Why am I in a beret? WHY NOT?! I wasn't familiar with cooking an oil-based sauce like this, but it went off without a hitch, and my regular readers (all four of you or whatever, ha ha) know that for me, that's really an accomplishment! Denuding a squash You can see from the photo above that I reduced the amount of chili flakes to just a sprinkling, keeping my backup dancers' tastes in mind. As a result, the dish had no discernible heat. Also, I think you could probably get away with slightly less oil. It didn't taste like too much oil, but I was thinking dubiously about the quantity as I...