Winter Squash Fideua

December 3, 2014

fall, main, vegan, winter

Information

Servings: 6
Time: About 40 minutes active; 75 minutes total
Price: About $16.65 total; $2.80 per serving
Nutrition (per serving):
Calories: 408.5
Protein: 13.1g
Fat: 9.9g
Saturated fat: 1.1g
Carbohydrates: 19.8g
Fiber: 10.9g
Sodium: 947.2mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

• 1 pumpkin or winter squash, about 2-3 lbs, cubed
• 1 onion, chopped coarsely
• 1 lb mushrooms, quartered
• 3 Tbsp + 1 tsp EVOO, divided
• 1 Tbsp fresh thyme leaves
• 1 tsp SnP, each
• 1 head garlic
• 4 cup vegetable stock
• 1/2 cup dry white wine
• 15.5 oz can diced fire-roasted tomatoes
• 2 Tbsp tomato paste
• 6-8 small dried red peppers or a pinch of cayenne
• 1/4 tsp saffron
• 1 lb whole wheat angel hair or vermicelli, broken in to 2" pieces
• 1/2 head radicchio or 3-4 cups other winter/bitter green, chopped coarsely

Preparation

1. Preheat oven to 400 degrees F.
2. Toss the pumpkin, onion and mushrooms with 2 Tbsp EVOO, thyme and SnP, and spread in a single layer in 1-2 baking sheets. Cut the top from the head of garlic, lay on a sheet of foil, drizzle with 1 tsp of EVOO and wrap up tightly. Put on one of the baking sheets.
3. Roast for 30 minutes, stirring the veggies occasionally. Remove everything from the oven (keeping oven on) and let cool.
4. While veggies roast, warm the stock, wine, tomatoes, tomato paste, dried peppers and saffron in a large skillet over medium-low heat.
5. Toss the pasta with the remaining Tbsp of EVOO and spread on a baking sheet. Roast for 5-10 minutes until it is deep brown, remove and let cool.
6. Turn the heat of the stock to medium-high and add all the veggies along with the roasted garlic cloves. When the liquid comes to a boil, turn down to medium and add the toasted pasta. Cover and cook 5 minutes. In the last 2 minutes, add the radicchio. Stir until everything is combined. Adjust seasonings and then serve hot.