Sunday, October 12, 2014

Dreamfields Pasta with Honey Butternut Squash #IHeartDreamfields {Pasta Give-Away}

Were you aware that October is National Pasta Month? Well, it is! Which is why I have partnered with Dreamfields and some of my favorite bloggers to bring you 31 days of delicious pasta recipes. Oh! And, one spectacular give-away... But more on that later!

I was first introduced to Dreamfields as a sponsor of the first MIXED conference I attended. After learning that one-cup cooked/2 ounces dry Dreamfields pasta provides 5 grams of fiber and 7 grams of protein and, that it's made with premium durum wheat semolina from North Dakota and manufactured right here in the US, I stocked up!

By the way, you can find all 31 Dreamfields pasta recipes by following the hashtag, #IHeartDreamfields via social media. Each week there is a new theme and each day features a different variety of Dreamfields pasta

  • October 1-7: Casual Entertaining
  • October 8 -14: Vegetarian Entrees
  • October 15 – 21: Table for Two
  • October 22 – 31:  Stovetop Saviors/Quick and Easy recipes

  • As you can see, this week's theme is vegetarian and my assigned Dreamfields pasta is probably my favorite of all pasta cuts… Angel Hair! Cooler October days, something meat-less and angel hair pasta always calls for my panko-crusted Angel Hair with Honey Butternut Squash!

    The first time I had squash and pasta as a combo it was an incredible butternut squash ravioli served at the Inn at Morro Bay where we celebrated our 9th wedding anniversary. That was 20 years ago and I still regard squash and pasta as a match made in heaven!

    Although angel hair is typically considered the most delicate cut of pasta, there’s a little panko maneuver I'll show you that helps it stand up to heavier ingredients such as squash.
    So... Let's get cooking!
    Grab a pound of perfect Dreamfields Angel Hair pasta...
    Some fresh garlic, coarse salt and cracked black pepper, olive oil, 
    nutmeg, unsalted butter, Parmesan, pine nuts, honey, panko
    breadcrumbs, a lemon and the last of your summer's garden basil...
    And, one gorgeous Butternut Squash!
    In a cast iron skillet, I added two tablespoons
    extra virgin olive oil to 2 tablespoons pine nuts...
    And, one and a half cups Panko breadcrumbs...
    Stirring constantly over medium-low
    heat, I toasted the panko and pine nuts!
    After pine nuts and the panko was toasted, I wiped out
    my skillet, returned it to the heat and added three
    tablespoons unsalted butter and two tablespoons honey...
    As soon as the mixture began to bubble, I added 1/4
    teaspoon nutmeg and then tossed in the butternut squash!
    I sautéed my squash until fork-tender,
    about 12-14 minutes over medium-low heat...
    While the squash cooked, I added 4 tablespoons of olive oil and
    three cloves of minced garlic to a small skillet over low heat...
    To cook the garlic gently and infuse the oil!
    After ten minutes, I added the zest of one lemon...
    And, the juice of that lemon to the oil!
    Angel hair pasta takes only 4-5 minutes to cook so I left this
    step for last. One pound pasta went into 6 quarts boiling water...
    The moment it finished, I drained the pasta into a large bowl...
    Dressed it with my chopped garden basil...
    Then, I drizzled in my beautiful garlic-lemon infused olive oil!
    Tossed together with toasted panko and pine nuts...
    And served with tender and sweet honey butternut squash!
    And this... This is how autumnal pasta dishes are done, my friends!
    Here are some great tips from Dreamfields for perfectly cooked pasta every time:
    • Pasta is best cooked al dente, or “to the tooth.” Cook only until tender and still firm to the bite. Cooking times vary with different pasta shapes; check package directions. Overcooked pasta is mushy and sticky. Test for doneness about a minute before the cook time is up, draining early if pasta is ready.
    • Pasta will continue to cook after it is drained. Unless you plan to eat it immediately, rinse it in cold water to stop the cooking process.
    • Let it swim! Use at least 4 quarts of water to cook a box of pasta. Pasta needs to move freely in the boiling water to prevent it from sticking.
    • Bring the water to a rolling boil before adding the pasta, and then add the pasta slowly to help keep the water boiling. Stir frequently during cooking to prevent pasta from sticking together.
    • Salting the water is a personal preference. Adding salt to the cooking water brings out the natural flavor of pasta. If you decide to salt the water, add about one teaspoon per box right before adding the pasta, while the water is boiling.
    • We recommend pouring any sauce over the pasta just before serving. Sauce too thick? Reserve some of the water the pasta was cooked in and add it slowly to the sauce until the desired consistency is reached.
    • For the best taste and texture experience, pasta should be eaten in one sitting. If you do have leftovers we suggest storing for only one to two days in an airtight container and keeping the pasta separate from the sauce.
    Now, about that give-away... Simply complete the form below to be entered to win a Family-Pack of Dreamfields Pasta and, a $25.00 gift card!
    For a printable version of my recipe, please click here

    Contest Ended - Huge thanks to everyone that entered!
    Winner is... Dominique - Congratulations! Please
    send your address to me at:

    Disclaimer: Although my friends at Dreamfields provided the pasta and I was
    compensated for sharing my recipe, all product opinions are (always) my own!


    1. I have some homegrown cherry tomatoes and basil that I would add to some angel hair with garlic and olive oil

      1. LOVE the combination of basil, tomatoes and garlic, Sandy! Sounds like a delicious dish!


    2. That looks so yummy! Can't wait to try it.

      1. Thank you, Patti! My husband ate it twice today... I know you will love it too! xo

    3. Angel hair with shrimp & asparagus!

    4. I have some sauce that I canned using the tomatoes from my garden and would make some Lasagna roll-ups.

    5. We just stocked up on meatballs after a grocer in our area had a great sale(paired with coupons), so the pasta would most likely be used with those.

    6. It's just beautiful! Every single photo is just gorgeous! Ps. I want to live in your kitchen!

    7. I love Pasta and Meatballs!!! Your recipe looks awesome. Jane -

    8. I loveLoveLOVE this dish! So gorgeous and beautiful. I can't wait to try this recipe. AND SOON!

    9. I'll make Roasted Vegetables with Rotini & Rosemary Pesto.

    10. I'd create the Roasted Corn & Roma Tomato Salad

    11. I would make a vegetarian lasagna.

    12. I would make lasagna with turkey meat.

    13. I would make baked spaghetti with a meat sauce.

    14. I would do a chicken parmesan with pasta.

    15. I'd love to make Chicken Florentine; it would be my first time. I love this dish, but never thought to make it myself.

    16. I would make pasta and meatballs.

    17. I would make an angel hair pasta with an Alfredo sauce and shrimp.

    18. I love pasta with broccoli rabe, garlic and oil.

    19. This looks delicious to try. I will love to make beef lasagna.


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