CARMELIZED BUTTERNUT SQUASH AND GREENS WITH BOW TIES
3 ½ lbs butternut squash, peeled, seeded and cut
in bite-sized pieces
1 large onion, cut in 1-inch chunks
2 big handfuls (torn into bite-sized pieces) of escarole,
curly endive or mesclun mix
1/3 cup (packed tight) fresh basil leaves, torn
16 large fresh sage leaves, torn
5 large cloves garlic, coarsely chopped
1/3 cup olive oil
¼ tsp (or to taste) red pepper flakes
1 T brown sugar
Salt & pepper to taste – be generous!
½ cup half and half
1 lb bow tie pasta, cooked in salted water until tender
1 to 1 ½ cup freshly grated parmesan or asiago
cheese Preheat oven to 450 degrees and put a large
sheet pan in to heat up.
In a large bowl, toss together all ingredients except
pasta and cheese.
Pull out the oven rack with the sheet pan on it. Dump
the squash mix onto the pan and spread it out. Bake
25 minutes, turning twice, until squash is tender.
Once tender, flip on the broiler to caramelize the squash.
Watch it carefully, turning the pieces often. It will
take about 5 minutes under the heat to brown the edges
of the squash and make the greens almost crisp.
Scrape everything into a serving bowl. Add half and
half, and one cup of the cheese. Toss well, taste for
salt and pepper, add more cheese to taste. Serve hot.
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