Wondering what to do with that 4 pound butternut squash you bought a month ago?
Roasted Squash and Escarole with Farfalla & Asiago Cheese
Serves 6 to 8
3 to 4 pounds butternut squash, peeled, seeded and cut into bite-size chunks
1 medium to large red onion, cut into chunks
2 large heads of escarole cut into 1 inch strips
15 to 20 large fresh sage leaves, torn
5 large cloves garlic, coarsely chopped
1/2 cup pine nuts
1/3 cup extra-virgin olive oil
1 teaspoon (or less if you are not a fan of) hot red pepper flakes
1 tightly packed tablespoon brown sugar
Salt and freshly ground black pepper to taste
1/2 cup half-and-half
1 pound bow tie cooked and drained pasta,
6 ounces (about 1-1/2 cups) freshly shredded Asiago cheese
Freshly grated nutmeg.
Preheat oven and 2 large sheet pans to 450°
In a really, really big bowl, toss together all the ingredients except half-and-half, pasta and cheese.
Generously salt and pepper, then pour out onto the pre-heated pans.
It will look like a lot but the escarole will shrink a lot
Bake 25 minutes, turning a couple time until squash is tender.
Almost ready for the broiler
Be careful not to burn the escarole – it will get crispy.
Once the squash is tender, flip on the broiler for about 5 minutes to caramelize the squash.
You want crusty brown edges on the squash and wilted, crisp escarole.
Scrape into a serving bowl, add the half-and-half, hot pasta, and 1 cup of cheese.
Toss to blend, tasting for salt and pepper, and enough cheese. Grate some fresh nutmeg in to taste.
Adjust seasonings to your liking and may I suggest serving with a nice glass of red wine and more grated Asiago cheese.
I especially like the Cougar Run Merlot from my cousin’s vineyard
Parker & Mary Carlson
Carlson Vineyards in Colorado
Note: You could peel the squash a day ahead and store it, tightly covered, in the refrigerator. I found the best way to peel the squash is to cut it in half lengthwise, then slice into one inch pieces, peel with a sharp knife and then cut into chunks. Heating the pan ahead cuts cooking time and the cold veggies make such a nice sizzle. I also am a big fan of the non stick aluminum foil for easy cleanup!
This would make for a very nice Valentine’s Day dinner! Just add flowers from Walter Knoll Florist!
Or better yet, schedule Elvis to deliver your flowers!
Our Valentine’s selection this year is amazing and I am adding product daily so visit soon!