BLUE GOOSE FARM ~ Nicktown, PA

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Roasted Butternut Squash over Pasta

Roasted Vegetables

3 lbs. squash (1 medium size), peeled, seeded, cubed

1 onion, cut into 1” pieces

2 big handfuls of lettuce, torn into bite-size pieces

2 T dried parsley

10 cloves garlic, coarsely chopped

1/3 C olive oil

2 T brown sugar

1 t red pepper flakes (optional)

Salt & pepper to taste

Pasta

1 box farfalle pasta (“bowties”)

½ C half-n-half (or milk)

2 C Asiago cheese, shredded

Preheat oven to 450F. Boil water for pasta. In a very large bowl, toss together all ingredients under “roasted vegetables” except salt and pepper. Spread veggies on a sheet pan and bake for 30 minutes. Stir and turn veggies twice during this segment.

Meanwhile, cook pasta according to package directions; drain when ready. When squash is tender, set oven to broil and adjust racks to a higher position. Broil for 5 minutes until squash is crusty and greens are wilted; careful not to let them burn.  Scrape veggies back into large bowl. Add cooked pasta, half-n-half, and cheese to veggies and gently stir together. Salt and pepper to your liking. Serve warm. 

NOTE: You can substitute spinach or chard for lettuce. Definitely use Asiago cheese, it has a unique flavor that makes this dish what it is.