I don’t really have that much to say about this dish, except that:
1. It’s really good, really easy, and you should make it. And quickly, because spring is almost here (exhibit A – asparagus at the farmer’s market last week).
2. It makes a ton and reheats relatively well.
3. Between this and the sweet potato gnocchi with arugula I made a few months back, I’m now convinced that arugula and orange vegetables go together like ramma lamma lamma ka dinga de dinga a dong.
4. Leave out the cheese and it’s great for the vegans. Or, go the other direction and add bacon. Which, since I’m not a vegan, would be the way I’d go.
Penne with Butternut Squash, Walnuts, and Bitter Greens
Recipe by me
1 pound of penne
1 1/2-2 pounds butternut squash, peeled, and cut into a 1 inch dice
1/2 cup of walnuts, lightly toasted and chopped
A few large handfuls of greens. I used arugula and radicchio, probably about 5 or 6 cups.
Olive oil, salt, and pepper
Grated parmesan to serve
Preheat oven to 425. Toss the squash cubes with olive oil, salt, and pepper and toss in a roasting pan. Roast for about 30 minutes, turning once or twice, until squash is soft and lightly carmelized around the edges.
Meanwhile, bring water to a boil and cook the pasta. Return the pasta to the pot. Slowly mix in the squash, along with any juices from the pan. Add the greens in bunches, stirring until just wilted. Add the toasted walnuts and stir to combine.
Serve with grated cheese.