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Creamy Kabocha Pasta with Chestnuts and Cranberries

Every now and then I come up with a meal on the fly that exceeds my own expectations.  This voluptuous pasta dish did that for me this weekend — and then some.  I can’t even begin to describe the creamy smooth richness of the vibrant sauce, most of the credit for which goes to the inherently delicious flavor of the kabocha squash itself.
As you probably know, I’m like the number one fan of kabocha squash (also known as Hokaido pumpkin).  Its natural sweetness and rich depth of flavor far outshine any other variety of squash anywhere.  If you have a chance to buy one, do yourself a favor and try it.  Once you do, you may have trouble going back to any other kind — I know I do.
Okay, so if this wonderful sauce weren’t enough to make this pasta dish fantastic, the roasted chestnuts and dried cranberries really put it over the top.  In addition to adding texture and flavor, the combination of squash, chestnuts, and cranberries made it a perfect autumn meal.  The pasta just made it even better!
Weekly Mofo Cookbook Giveaway: 
There’s still time to enter!  The contest to win a copy of Vegan Fire and Spice ends tonight at midnight.  If you haven’t entered yet, enter now.  Then check back tomorrow to find out who won. 
Coming Wednesday: a new (and final) Weekly MoFo Cookbook Giveaway!