Roasted Butternut Squash and Vegetables with Pasta

Posted Thu, 10/01/2009 - 8:43pm

Summary

Yield
SourceThe Splendid Table’s How to Eat Supper by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter/Publishers, 2008)
Prep Time45 minutes
TopicsVegetables

Description

A warming, relatively quick and inexpensive dish perfect for using up those kitchen counter hogs. Referenced in Annie Van Cleve's article "A Year in Produce" (http://www.hampdenparkcoop.com/node/301)

Ingredients

  • 3 lb butternut squash, peeled, seeded, and cut into bitesized chunks
  • 1 medium to large onion, cut into 1-inch chunks
  • 2 big handfuls escarole or curly endive that has been washed, dried, and torn into small pieces, or spring mix
  • 1⁄3 c tight-packed fresh basil leaves, torn up
  • 16 large fresh sage leaves, torn up
  • 5 large garlic cloves, coarse chopped
  • 1⁄3 c good-tasting extra-virgin olive oil
  • 1⁄4 t red pepper flakes
  • 1 T tight-packed brown sugar (light or dark)
  • salt and fresh-ground black pepper
  • 1 lb imported bow-tie pasta
  • 1⁄2 c half-and-half
  • 1 c (about 6 ounces) shredded asiago cheese (add more to taste)

Instructions

Slip one large or two smaller shallow sheet pans into the oven. Preheat the oven to 450°.

Place 5 quarts salted water in a 6-quart pot. Bring to a boil on the stovetop.

In a big bowl, toss together all the ingredients for the roasted vegetables (listed above down to the pasta). Be generous with the salt and pepper.

Pull out the oven rack holding the sheet pan(s). Taking care not to burn yourself, turn the squash blend onto the hot sheet pan(s) and spread it out. Bake for 25 minutes, or until the squash is tender, turning the vegetables two or three times during roasting.

As the squash becomes tender, drop the pasta into the boiling water and cook it until tender, but with some firmness to the bite. Drain in a colander.

Once the squash is tender, turn on the broiler to caramelize it. Watch the vegetables closely, turning the pieces often. Anticipate about 5 minutes under the broiler. You want crusty brown edges on the squash and wilted, almost crisp greens.

Scrape everything into a serving bowl. Add the half-and-half, hot pasta, and 1 cup of the cheese. Toss to blend, tasting for salt and pepper. Add more cheese if desired. Serve hot.