Rustic Farfalle Pasta With Sweet Squash
You’ll love the chunks of sweet squash, roasted herbs, and greens in this country-style recipe.
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- Roasted Vegetables
- 1.5 kg butternut squash
- 1 medium onion
- 2 handfuls escarole (or curly endive)
- 1/3 tight-packed fresh basil leaves
- 16 large fresh sage leaves
- 5 large garlic cloves coarsely chopped
- 1/3 cup extra virgin olive oil
- 1/4 tsp red pepper flakes
- 1 packed brown sugar
- salt and pepper freshly ground
- Pasta and Finish
- 1/2 cup half and half
- 450 g farfalle pasta
- 1 cup Asiago cheese shredded
- Slip one large or two smaller shallow sheet pans into the oven. Preheat the oven to 450°F. Bring the salted water to a boil.
- In a big bowl, toss together all the ingredients for the roasted vegetables. Be generous with the salt and pepper.
- Pull out the oven rack holding the sheet pan. Taking care not to burn yourself, turn the squash blend onto the hot sheet pan 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.
Excerpted from The Splendid Table’s How to Eat Supper by Lynne Rossetto Kasper and Sally Swift. Copyright 2008 by Lynne Rossetto Kasper and Sally Swift. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.