Four Nights A Week

This is another delightful main from cookbook author and regular New York Times contributor, Yasmin Fahr. I’ll gift and link to the recipe, originally published in the Times here, but Yasmin Fahr also cross-posts links on her website. As I recently discovered, gifted NY Times recipes are available for a month, so if you are reading this after mid-November 2024, you will need to access the recipe from the NY Times Cooking section (and the paywall).

Using pasta as a base, this dish was a satisfying – and quick – weeknight dinner filled with the flavors of Autumn. I didn’t have any tube pasta on hand, so I substituted fusilli. The recipe makes a large amount which we were able to translate into at least 3 nights worth of eating plus a 4th night in our freezer. We both like heat, so adding a jalepeño and red pepper flakes was perfection.

Spicy Butternut Squash Pasta with Spinach

Yasmin Fahr in the New York Times

Ingredients to have on hand

• Olive oil
• Medium butternut squash
• Cumin
• Red Pepper Flakes
• Dry Pasta (penne recommended)
• Low sodium vegetable broth
• Parmesan
• Baby Spinach
• Fresh Mozzarella
• Jalepeño
• Flat leaf parsley