By using seasonal ingredients, you’ll stretch your food dollar and get the freshest tasting results. This dish uses pumpkin (or butternut squash) for a wonderful Fall seasonal twist on a weeknight pasta dinner. Serve it as a side dish with your favorite protein or as a vegetarian star of the meal.
1 1/2 pounds pumpkin or butternut squash, diced or sliced
Olive oil cooking spray
Salt and pepper
Freshly grated nutmeg
1 cup chicken stock
3/4 cup heavy cream
1 cup grated Parmigiano-Reggiano
2 Tbsp. extra virgin olive oil
2 cloves garlic, chopped
1 bundle Tuscan kale, chard or dandelion greens, stemmed and thinly sliced
1 pound penne or fusilli
- Preheat oven to 400 degrees F.
- Arrange the pumpkin on a baking sheet and spray with olive oil spray, season with salt, pepper and nutmeg, and roast to tender, 30 minutes.
- Puree in a food processor (or mash) with the stock.
- Simmer the purée with the cream to thicken a bit; add half the cheese.
- In a skillet heat the olive oil, 2 turns of the pan, over medium heat.
- Add the garlic and stir for 1 to 2 minutes.
- Add the kale and wilt.
- Cook the pasta to al dente and save a small ladleful of starchy cooking water just before draining.
- Toss the pasta with the purée, greens and starchy water; transfer to baking dish and top with more cheese.
- Cool and store.
- Bring the pasta to room temperature to bake.
- Preheat the oven to 400 degrees F.
- Bake until brown and bubbly on top, 40 minutes or so from room temperature
Food Mingle Blog Alternatives and Substitutions:
- I finished the dish with just a pinch of red pepper flakes, before baking it, adding some zip and a touch of color.
Yield: 6 servings
Source: http://www.foodnetwork.com, Courtesy: Rachel Ray, Show: Rachel Ray’s Week in a Day, Episode: Tuscan American