“Fahr-fah-lee.”  I love this word! So uplifting, it makes me smile… In my next life I want to be Italian. 😉

This recipe comes from The Splendid Table, from which I recently posted another recipe .  I don’t know about you, but even though I own a big collection of cookbooks, when I pick a recipe from one of them the chances are that I’ll make two or three in a row.

(from The Splendid Table)

5 qt salted water

For the roasted veggies
3 pounds butternut squash, peeled, seeded, and cut into bite-sized chunks
1 medium onion, cut into chunks
2 big handfuls of escarole or spring mix of your choice
1/3 cup basil leaves, torn
16 large sage leaves, torn
2 garlic cloves, chopped
1/3 cup olive oil
1/4 tsp red pepper flakes
1 Tbs brown sugar
salt and freshly ground black pepper

For pasta finish
1 pound bow-tie (farfalle) pasta
1/2 cup half and half
6 ounces asiago cheese

Turn the oven to 450F and bring water to boil.  Toss all the ingredients for the roasted veggies in a big bowl, place them in a shallow roasting pan (preferably in a single layer), and place in the oven for 25 minutes, or until the squash is tender.  Toss the veggies around a couple of times during roasting.

Cook the pasta until al dente, drain in a colander.  Once the squash is tender, turn the broiler on for a few minutes if you want to brown it slightly. The greens will be fully wilted, and almost crisp.

Scrape everything into a serving bowl, add the half and half, hot pasta and 1 cup of the cheese.  Toss to blend, adjust seasoning, and serve, adding more cheese on top if you want.


to print the recipe, click here

receita em portugues ao final da segunda pagina

Comments: This preparation perked my interest for two reasons. First, anything that joins pasta and butternut squash turns me on, gastronomically speaking. 😉 Secondly, I was curious about roasting greens together with the squash, something I’d never done before.  Since the same book had me frying a boiled egg with a happy ending, why not roast a few pieces of frisee?

We both loved this pasta – even leftovers next day were still tasty.  To speed things up, I peeled and cut the squash early in the morning, so when we arrived from work all I had to do was put the pasta water to boil, turn on the oven and dinner was ready in 35 minutes. I gave myself a pat on the back!

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Jump to the next page for a little story about butternut squash and the North Shore of Oahu….

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