I really thought this meal was going to be good meal.  But reality was it was uneatable.  I let Jim eat it all.  Remember he likes McDonalds.  The recipe I found on line for spiralized butternut squash couldn’t have been more wrong.  The D blade cuts a spiral not spaghetti, it cuts a spiral.  We used C but we should have gone up further on the Alphabet.  It said, “Set the oven at 400 degrees F.  Toss the squash noodles with 2 t oil, 1/4 t salt and black pepper to taste.  Bake for 7-10 minutes.”  Jim was testing as I was in a lot of pain yesterday.  After 15 minutes he declared it done.  After dressing it with the sauce, I discovered it wasn’t even warm and rock hard.  

The real disappointment was the sauce.  I found this sauce on the FoodTV app by Nigella Lawson.  It was thick and heavily dependent on the pasta cooking water that I didn’t have.  I have a lot left over and will try it again with boiled pasta to see if I change my mind.  We also had 12 leftover salmon croquettes to save the day.

Ingredients:

6 oz. shelled walnuts

1/2 clove garlic, minced

1 slice bread, crusts removed

2/3  C whole milk

1 oz. grated Parmesan, plus more for garnish

3-4 T EVOO

Salt and Pepper

2 # any flat short pasta

1/2 C chopped Italian parsley, for garnish

Directions:

1. toast the walnuts in a a dry frying pan until they begin to make a nutty aroma.  
2. Put the bread in a bowl and cover with the milk.
3. Put most of the toasted walnuts (reserving 1 oz. for garnish) into a blender along the garlic, bread soaked in milk, and Parmesan.  
4. Blend until it turns smooth and creamy, then pour in the oil and sees well with salt and pepper before blending again.  
5. Pour into a bowl, and set aside.  Add to the cooked pasta  and add a little pasta cooking liquid to make the sauce less think if needed. (It was needed.
6. Roughly chop remaining walnuts and toss with parsley and Parmesan.  Garnish the pasta with this mixture.