Squash and anchovies are two staples I always have in my kitchen due to their versatile nature. One day, I was craving bagna cauda, an anchovy dip usually served with vegetables or bread. I was out of red wine to use for this dish so I decided to forgo it. Feeling more than a little peckish (vegetable sticks were not going to cut it), I decided to throw it on some pasta, and added squash to make myself feel a little healthier.
This cupboard recipe has now become a family favorite, with lots of anchovies and garlic. It also lasts well as a school lunch for my kids, who say that it’s even good cold.
You can make the anchovy sauce ahead of time and store it in a jar to use as a dip or topped onto salads or pasta. It’s a delicious staple that has a long shelf life in your fridge.
Local squash is the kabocha squash variant and is readily available all year round. Squash becomes particularly abundant in the -ber months, when colds and flus strike—just in time to combat the sniffles with the vitamins and beta-carotene found in squash.
Squash anchovy pasta
Ingredients
6 cloves garlic, minced
2 tablespoons olive oil
2 cups squash
1/4 cup anchovies
3 cups cooked pasta, save some
pasta water
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Directions
1. Heat up a pan and add the olive oil, anchovies, and garlic.
2. Break up the anchovies and combine well with the garlic and oil
3. Add your cooked squash.
4. Throw in your cooked pasta with some pasta water to help the sauce stick.
5. Serve hot.