Operation: Fusilli with curried squash sauce.

Idea:

allegies = bad

curried squash = good

pasta = good

therefore... curry squashie pasta should = good, right?

Ingredients:

1 acorn squash

2-3 tbsp woefully underpowered 10 year old curry powder

2 tbsp melted butter

pinch nutmeg

more salt than should have been necessary

pepper

parmesan cheese

1/4 cup half n' half

Enough fusilli pasta for 2 good sized bowls.

halve the squash and brush with melted butter and season with salt. toss in the oven at 375, along with those luscious (seasoned) seeds. remove seeds once they're roastie and brown with the intention of adding them to the finished dish as a garnish. Eat the seeds, cuz they're just too damn tastey to wait. Continue roasting the squash till the flesh is tender and scoopable. Remove from oven and scoop into a bowl. Puree the squash using your favourite implement of puree attainment (in my case, a food mill). 

Once squash is pureed, add the curry powder one teaspoon at a time, marvelling at just how impotent it is. Add a little salt, pepper and nutmeg. Now realize what a terrible (though tastey) idea eating those roasted seeds was. 

Boil up the pasta, strain and drop noodles back into their pot. Add sauce and stir around. Add half n' half, parmesan cheese and season (again) to taste. Serve with shavings of parmesan and a shrug.

Verdict

On the whole, this wasn't as good as I had hoped, though some tinkering may yet save the idea from the culinary scrap heap. I'll probably reference some existing squash curry recipes before I make this again and see if they can't lend some direction as to where this went astray.

**  out of  *****   (meh)