pasta and butternut squash | Bewitching Kitchen

“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.

SWEET ROASTED BUTTERNUT SQUASH AND GREENS OVER BOW-TIE PASTA
(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.

ENJOY!

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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!