Funny story. While in Greece, I basically dinner rescued each meal at the retreat. The best part about being the chef, was going to the grocery store, walking around and deciding what I would make for meals on the spot. This is one of my favorite things to do. I was a kid on Christmas day. Dancing through the aisles, not being able to read ANYTHING. It’s literally all Greek to me.
Anyway, I was able to plan pretty well and use almost everything I had purchased in Santorini…. only a little food leftover in the fridge when we left for Athens, and I didn’t want to throw it out. You know me. #usewhatyouhave
So I packed it in a brown bag, and off to the airport we went. No one batted an eye. Apparently taking groceries on a plane from Santorini to Athens is a thing? The brown bag of food rode on my lap the entire flight.
The ingredients that came with me to our Athens apartment was our dinner the first night. A delicious Greek inspired spaghetti. The definition of using what you have. Here’s the recipe. It’s so good.
1 lb. spaghetti
1 butternut squash, peeled, seeded & cubed
1 small sweet or red onion
1 tbsp. sea fennel or capers
1 cup green olives
1 can crushed tomatoes
1 cup chicken broth
1 cup diced tomatoes fresh or canned
1 tbsp. oregano
1 tbsp. parsley
1 garlic clove minced or 1 tsp. garlic powder
1 tsp. kosher salt
2 tbsp. pomegranate or fig vinegar
Feta or Parmesan cheese for garnish
Make your sauce. Preheat your oven to 400 degrees. Prep the butternut squash. Peel, seed and dice the squash. Line a baking sheet with parchment paper. Roast the butternut squash in a single layer on the lined baking sheet. Roast for 25-30 minutes. (You can use frozen squash if you want to simplify this recipe.)
In a large pot, saute the onion, until tender for about 5-6 minutes. Then add the tomatoes, capers, olives, broth, diced tomatoes, seasonings and vinegar. Bring to a simmer. Simmer for 15-20 minutes. Then add the roasted cubed squash. Stir to combine. Simmer for 5-8 more minutes.
Cook the spaghetti according to package directions. Drain. Serve with the warm sauce and feta and chopped parsley for garnish.
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