Casareccie with Pattypan Squash
I was drawn to these squash simply for their beauty, a cool bell-like shape and wonderfully deep greens and yellows, it was hard for me to cut them up an cook them, destroying all of that. But I did not buy them as ornaments, it is not Thanksgiving and I’m not the type of girl to decorate for the seasons.
This was another wonderful find at the Daniel Island Farmers Market, which I am so thankful that we have, the trip to Marion Square on Saturday mornings is too much in this heat and the crowds, well, I’m just not a fan of crowds even though I am a city mouse at heart. This market brings great local vegetables to my stepfordish island, allowing me to avoid the jaundice and wilted vegetables at our local grocery store, or the over-priced vegetables from California at Whole Foods. And the peaches, oh don’t get me started on the peaches, I am living for them these days and sad that I am all out and have to wait until Thursday to get more.
I wasn’t really sure what to do with these babes, I knew that they would be as watery as yellow squash, so not ideal for a pasta, but since pasta has been what I have been craving lately, I had to make it work. I decided to give them a more complex flavor by roasting them. It is a little warm for roasting, but I am incapable of getting a grill going outside, and too lazy to grill them on our grill pan. After roasting them I chopped them up an sautéed them with bacon, carrots, celery and onions that I had chopped up in a food processor. It was very light, even with the bacon, and a great summer pasta.
Casareccie with Pattypan Squash
- 3 pattypan squash
- 3 slices of bacon, cut into small pieces
- 1 carrot, peeled
- 1 stalk of celery
- 1/2 an onion
- 2 tbsp extra virgin olive oil
- 1/2 lb of casareccie pasta
- grated parmiggiano reggiano cheese
Preheat your oven to 400°. Cut pattypan squash into 1/2 inch slices. Place in a single layer on a baking sheet and drizzle with olive oil. Roast for 10 to 20 minutes, depending on how much time it takes them to brown. When they are browned, remove from the oven and allow to cool.
Fill a large pot with water for the pasta. Bring to a boil over high heat.
Heat a pan over low-heat and add your bacon pieces. While the bacon is cooking, chop your carrot, celery and onion in a food processor. If you have parsley at hand, add a few sprigs, it will add great color.
When the bacon has started to sizzle and change color add the carrot mix, sauté for a few minutes, allowing the liquid to evaporate. Chop the cooled roasted pattypans and add to the pan. There should be a lot of liquid from the vegetables, but if it starts to dry out add about a half cup of water.
Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente. When the pasta is perfectly al dente, drain the pasta and turn up the heat on the sauce. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the sauce. This allows for the pasta to cook a little longer in the sauce and to absorb the flavor. Serve immediately with grated parmiggiano reggiano.