Winter Squash Fideua

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Toss the pumpkin, onion and mushrooms with 2 Tbsp EVOO, thyme and SnP, and spread in a single layer in 1-2 baking sheets. Cut the top from the head of garlic, lay on a sheet of foil, drizzle with 1 tsp of EVOO and wrap up tightly. Put on one of the baking sheets.

3. 3

   Roast for 30 minutes, stirring the veggies occasionally. Remove everything from the oven (keeping oven on) and let cool.

4. 4

   While veggies roast, warm the stock, wine, tomatoes, tomato paste, dried peppers and saffron in a large skillet over medium-low heat.

5. 5

   Toss the pasta with the remaining Tbsp of EVOO and spread on a baking sheet. Roast for 5-10 minutes until it is deep brown, remove and let cool.

6. 6

   Turn the heat of the stock to medium-high and add all the veggies along with the roasted garlic cloves. When the liquid comes to a boil, turn down to medium and add the toasted pasta. Cover and cook 5 minutes. In the last 2 minutes, add the radicchio. Stir until everything is combined. Adjust seasonings and then serve hot.

No additional tips available.