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Name: Sweet Roasted Butternut Squash and Greens Over Bow-Tie Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 5 quarts salted water in a 6-quart pot; Roasted Vegetables:; 3 to 3-1/2 pounds butternut squash peeled, seeded, and cut into bite-sized chunks; 1 medium to large onion cut into 1-inch chunks; 2 big handfuls escarole or curly endive that has bee dried, and torn into small pieces, or spring mix; 1/3 tight-packed cup fresh basil leaves torn; 16 large fresh sage leaves torn; 5 large garlic cloves coarse chopped; 1/3 cup good-tasting extra-virgin olive oil; 1/4 teaspoon red pepper flakes; 1 tight-packed tablespoon brown sugar (light or dark; Salt and fresh-ground black pepper; Pasta and Finish:; 1 pound imported bow-tie pasta; 1/2 cup half-and-half; 1 to 1-1/2 cups (about 6 ounces) shredded Asiago che

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INGREDIENTS

5 quarts salted water in a 6-quart pot
Roasted Vegetables:
3 to 3-1/2 pounds butternut squash ; peeled, seeded, and cut into bite-sized chunks
1 medium to large onion ; cut into 1-inch chunks
2 big handfuls escarole or curly endive that has bee ; dried, and torn into small pieces, or spring mix
1/3 tight-packed cup fresh basil leaves ; torn
16 large fresh sage leaves ; torn
5 large garlic cloves ; coarse chopped
1/3 cup good-tasting extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 tight-packed tablespoon brown sugar (light or dark
Salt and fresh-ground black pepper
Pasta and Finish:
1 pound imported bow-tie pasta
1/2 cup half-and-half
1 to 1-1/2 cups (about 6 ounces) shredded Asiago che

INSTRUCTIONS

1. 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.

2. In a big bowl, toss together all the ingredients for the roasted vegetables. Be generous with the salt and pepper.

3. 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.

4. 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.

5. 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.

6. 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.

NOTES

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Sweet Roasted Butternut Squash and Greens Over Bow-Tie Pasta

5 quarts salted water in a 6-quart pot
 Roasted Vegetables:
3 to 3-1/2 pounds butternut squash peeled, seeded, and cut into bite-sized chunks
1 medium to large onion cut into 1-inch chunks
2 big handfuls escarole or curly endive that has bee dried, and torn into small pieces, or spring mix
1/3 tight-packed cup fresh basil leaves torn
16 large fresh sage leaves torn
5 large garlic cloves coarse chopped
1/3 cup good-tasting extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 tight-packed tablespoon brown sugar (light or dark
 Salt and fresh-ground black pepper
 Pasta and Finish:
1 pound imported bow-tie pasta
1/2 cup half-and-half
1 to 1-1/2 cups (about 6 ounces) shredded Asiago che

1. 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.
 
2. In a big bowl, toss together all the ingredients for the roasted vegetables. Be generous with the salt and pepper.
 
3. 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.
 
4. 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.
 
5. 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.
 
6. 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.

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Nutrition

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Serving Size: 1 (1317g)
Recipe Makes: 1

Calories: 1125
Calories from Fat: 877 (78%)

Amt Per Serving		% DV

	Total Fat 97.5g	130 %
	Saturated Fat 60.6g	303 %
	Monounsaturated Fat 28.1g
	Polyunsanturated Fat 3.7g
Cholesterol 313.4mg		96 %
Sodium 350mg		12 %
Potassium 1165.9mg		31 %
Total Carbohydrate 41.7g		12 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 41.4g
Protein 26.1g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1125

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