November 14, 2014

Farfalle with Roasted Butternut Squash and Spinach


I really enjoy seasonal pasta dishes: In the springtime, I thoroughly enjoy making pasta primavera to showcase the fresh produce that has started to pop up in the grocery store and at the farmer's market. Summer isn't complete without at least one serving of pasta salad served at a cookout... Fall is a great time for pumpkin gnocchi, and butternut squash stuffed shells... and winter is prime time for lasagna and other comforting, warming pastas that help us stave off the winter blues, and maybe even some frostbite. (I get really, really cold during the winter- I thank my Florida native blood for that...)

I remember one fall, I made the most delicious baked butternut squash stuffed shells with sage cream sauce. They were incredible... they were also one of the most labor intensive and time consuming meals, (and maybe the most calorie laden- thanks to the cream sauce) that I had made that year. All that aside, pasta and butternut squash make a surprisingly good pair. One that deserves more attention, and certainly more time at my dinner table!

Tonight's recipe was inspired by a Cooking Light recipe that I found in this November's issue, and is definitely a keeper. Far less labor intensive than those shells, much more healthy, and still full of flavor, I highly recommend this dish. Thanks to the quick and easy prep, it makes a great weeknight meal!

Farfalle with Roasted Butternut Squash and Spinach
Serves 6-8

2 pounds butternut squash, peeled and cubed
2 tbsp extra virgin olive oil
Kosher salt and black pepper, to taste
12 oz. uncooked farfalle
1 1/2 cups chicken broth
1 1/2 tbsp balsamic vinegar
1 garlic clove, minced
4 cups fresh baby spinach
1/2 cup grated Parmesan cheese

Preheat oven to 400 degrees. Place peeled squash on baking sheet in single layer; drizzle with olive oil and sprinkle with salt and pepper, to taste. Bake at 400 degrees for 20 minutes, or until tender- turning halfway through- set aside when done. While squash is roasting, bring water to boil for pasta. Cook pasta according to package directions- drain and set aside. In a separate large pan, combine 1 tbsp olive oil, chicken broth, vinegar, and garlic; simmer about 8 minutes over medium-high heat and allow to reduce. Toss pasta, butternut squash, and spinach in pan with sauce; add parmesan cheese and mix to combine.

Enjoy!!




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