Posted: 1/16/2012 9:22:36 PM EDT
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Damn what a way for a fatass to work up a sweat..... Fast.
First time doing it. I liked it .. Beats the boring thread mill http://www.icsmsu.com/exec/wp-content/gallery/squash/squash%20court.jpg |
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Quoted:
I could not find a sarcasm smiley.  I've played racketball but know absolutely nothing about squash. Never played squash, but have played raquetball. As I understand it, they are similar games, but squash is played with a softer, "mushier" ball, which won't rebound nearly so much. Think of playing raquetball with a Play-Doh ball instead of a raquetball. |
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Pasta Pan-Fried with Butternut Squash, Fried Sage, and Pine Nuts
feeds 4 1 medium butternut squash 1 small sweet onion, peeled and diced 3 cloves garlic, minced Olive oil Salt and pepper 1/2 cup fresh sage leaves 1 pound farfalle pasta 3/4 cup pine nuts, toasted 4 ounces high quality Parmesan, shredded or shaved (about a cup total) Heat the oven to 375°. Cut the butternut squash in half and scoop out the strings and seeds the middle cavity. Flip the squash halves upside down and peel them. (Note: The raw squash rind can irritate your hands. If they start to itch or tingle, wear gloves.) Cut the squash into 1-inch cubes. Toss with the onion, garlic, a drizzle of olive oil and salt and pepper. Mince about half of the fresh sage leaves and also toss with the squash. Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft. Heat salted pasta water to boiling and cook the farfalle until al dente. Drain and set aside. As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided sauté pan. The oil is ready when it pops and sputters. (Don't let it start smoking.) Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up. Remove with a slotted spoon and salt lightly. Crush with the back of a spoon. Add half the pasta to the pan, along with half the roasted squash mixture. Crumble in half the sage. Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges. Add the pine nuts and cook for another minute. Stir in half the cheese and serve. (Repeat the last step with the rest of the ingredients. We split it into two because none of our pans are big enough to accommodate the entire recipe. It's very important that you not crowd the pan too much - you want the pasta to really pan-fry, not just steam up.) Oh, this was about playing, not eating. Sorry - woman, you know - the kitchen is my life. Jane |
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Quoted: Squash? Looks like racketball to me. It's significantly more interesting and challenging then racquetball - on every possible level. If it weren't for fat-ass Americans with poor hand eye coordination, that 7th month sporting abortion of a game wouldn't even exist. |
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Quoted:
Damn what a way for a fatass to work up a sweat..... Fast. First time doing it. I liked it .. Beats the boring thread mill http://www.icsmsu.com/exec/wp-content/gallery/squash/squash%20court.jpg Listen porky, it's called a TREADMILL, not a fucking threadmill.... goddammit that bugs the shit outta me. |
