Recipe: Sweet Roasted Butternut Squash and Greens Over Bowtie Pasta

SWEET ROASTED BUTTERNUT SQUASH AND GREENS OVER BOWTIE PASTA

"This is a wonderful vegetarian supper with plenty of color -- and vitamins. Use multi-colored bowtie pasta for even more color. To cut down on prep time, do your chopping and washing the night before and store vegetables in plastic bags in the refrigerator."

FOR THE VEGETABLE MIXTURE:
3 to 3 1/2 pounds butternut squash, peeled, seeded and cut into bite-sized chunks
Medium to large onion cut into 1-inch chunks
2 big handfuls escarole or curly endive that has been washed, dried and torn into small pieces
1/3 packed cup fresh basil leaves, torn
16 large fresh sage leaves, torn
5 large garlic cloves coarsely chopped
1/3 cup extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 tablespoon brown sugar (light or dark)
Salt and fresh ground pepper
FOR THE PASTA:
1 pound uncooked bowtie pasta
1/2 cup half-and-half
About 6 ounces shredded Asiago cheese

TO ROAST THE VEGETABLES:
Place one large or two smaller shallow sheet pans in oven and preheat to 450 degrees F.

Toss all ingredients for the vegetable mixture in a big bowl. Be generous with salt and pepper. Carefully turn vegetable mixture into hot pans and spread out.

Bake 25 minutes or until squash is tender.

Meanwhile, cook pasta in 5 quarts salted water until tender with some firmness remaining. Drain in colander.

Once squash is tender, caramelize it under the broiler, watching carefully and turning often, about 5 minutes. You want crusty brown edges on squash and wilted, almost crisp greens.

TO SERVE:
Scrape vegetables into a serving bowl. Add half-and-half, hot pasta and cheese. Toss to blend and add salt and pepper if needed. Add more cheese if desired and serve hot.

Makes 4-6 servings
Source: The Splendid Table's How to Eat Supper by Lynne Rossetto Kasper and Sally Swift