Oh an ode to my “Minion” friend. Really, no one knows what this little reference means, yet, I insist on supplying it anyway. Over the past few months I’ve been overly delighted to be working in a temporary editing job with a group of nine other amazing “minions,” as we refer to ourselves. It’s been great. More than great, in fact. Sitting around a large conference table, editing letters day after day for weeks at a time has been a crazy blessing.
Without going into all the details, I will simply state that these friends of mine will be remembered forever.
And, this one recipe is dedicated to my good Minion Friend, Rhonda. With delicata squash on my mind one day, and the mere suggestion of a kitchen canvas creation, I determined the pasta “looking” arcs of deliciousness shall be forever deemed, “Rhonda Pasta.”
1 large delicata squash, halved, cleaned of seeds, and sliced into crescent arcs
½ lb. 85% grassfed beef
2 large parsnips, shredded
½ red onion, diced
1 ½ cup Muir Glen Garden Vegetable Pasta Sauce
3 Tbs. fresh basil, chopped
sea salt and pepper
Kale, of course
Preheat oven to 425 degrees. On a parchment lined baking dish, distribute the squash arcs and bake for about 20-25 minutes, until soft.
Meanwhile, in a large cast iron skillet, begin to brown the beef. As the fat is rendering, add the onions and parsnips. Season with salt and pepper. Just as all the veggies are beginning to caramelize, add the pasta sauce. Once thoroughly combined, divide between two big bowls and evenly distribute the squash pasta arcs. Stir well. Top with fresh basil. And, serve with a little kale, of course!