Walter Knoll Florist

Walter Knoll Florist

Posted by wkf on January 13, 2011 RECIPE walter knoll florist

Roasted Squash & Escarole with Pasta

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!

Comments

Janet Jaffke
Janet Jaffke January 13, 2011 at 10:07am

That looks totally yummy...thanks for sharing it.

Robin
Robin January 13, 2011 at 10:17am

Beautiful!!!

Leave a Reply

Your email address will not be published. Required fields are marked *