Roasted squash pasta

Some weeks ago food52 published an article, which says that 2-3 glasses of wine (or other alcohol drink) per week leads you to increased risk of developing breast cancer. If it’s no longer just 2 portions of wine per week, the risk of breast cancer grows exponentially: additional 10 grams of alcohol increase the probability of developing breast cancer by 10%. It is awful! So, maybe we should really stop using alcohol for good?

However, it turns out that alcohol is not a simple thing at all. The following article illustrates that there is another side of the coin and says that it’s wrong to eliminate wine from your menu completely. According to the whole band of scientists and doctors, moderate alcohol consumption can help to reduce the risk of developing cardiovascular disease. So, I started to wonder: is it really so dangerous to drink wine or not? Is it better to have the breast cancer or myocardial infarction? However, in my opinion, everything should be used in moderation and a glass of wine next to your dinner won’t be worse than a glass of coke next to it. 

The wine I especially fell into last week was from Languedoc province. This young French wine took my attention because of its amazing name 'Parfum d‘Octobre'. Just like its wonderful name, it was perfect next to my roasted butternut squash pasta dish which is very simple but absolutely delicious:

 

Serves: 4 - 6

Preparing time: 15 minutes + roasting your squash 

Ingredients:

• 1 medium butternut squash, washed, peeled and diced into cubes
• 500 grams pasta (penne, fusilli or your favorite one) 
• 3 tablespoons olive oil
• 1 teaspoon coriander seeds
• 1 teaspoon thyme
• 1 teaspoon chili pepper flakes
• chicken broth as needed to make a moist (but not too runny!) sauce
• 3 tablespoons Parmesan cheese, grated
• Salt and pepper to taste

1. Preheat the oven to 200°C. 
2. With a mortar and pestle, crush coriander seeds, thyme, chili flakes, good pinch of salt and freshly ground pepper.
3. Take a roasting pan and place there your squash cubes.
4. Rub them with some tablespoons of olive oil, spices and roast in the oven for 30 minutes or until your squash is soft and golden.
5. Allow your roasted squash to cool for some minutes and make a puree with a help of blender or even a fork.
6. Add a good splash of olive oil and some chicken broth if needed to give some moisture.
7. Check the seasoning and add some salt if needed.
8. In the meanwhile, cook your pasta according to the packet instructions until al dente.  It’s very important to take a large pan with enough water and add your pasta only when water is at a rolling boil!
9. For serving, place some of your drained pasta in the center of the plate and spoon the sauce over it.