Butternut squash with chickpea pasta

I grew these lovely little brûlée squashes for the first time in 2024! Delicious to eat, easy to cook, but not good for storage.

I grew Brûlée squash (a smaller, sweeter variety of the butternut) for the first time in 2024. When I’m using a new type of produce, I try to stick to a blander-type meal so I can taste what I’m working with. I sautéed two of the butternut squash, then added pasta and a can of chickpeas to the pot. I added paprika, salt and pepper and waited for the chickpea liquid to cook down. At the end, I grated some parmesan cheese on top. Y’ALL. The depth of flavor from that squash! I hope you love it as much as I do.

The brûlée is easier to peel and carve than your typical grocery-store butternut squash. I could easily peel mine with a veggie peeler, though it did take two passes to remove all of the rind. I would not eat this rind, no matter how long it’s going to cook. It also doesn’t keep as long. You’ll want to use this squash in the first few weeks of harvesting.

The squash will start developing soft, wrinkled spots before it rots. If you notice these wrinkles be sure to eat or freeze it in the next day.

I made this meal with tomatoes, shishitos and brûlée squash grown in the garden.