Recipe of The Week: Butternut Squash Farfalle
So in my WIAW post yesterday, I ate butternut squash with farfalle, brown butter and sage, toasted pine nuts. This recipe holds it’s own as an entree depsite being meat free. My friend from graduate school, Janelle RD actually was in foods lab with me as well. Her team had made this dish with pappardelle pasta and radicchio. This recipe, using whichever kind of pasta, is outta this world so it deserves its place as the recipe of the week! Don’t worry you can thank me after you take your first bite!
Butternut Squash and Radicchio Farfalle
Yield: 4- 6 servings
Ingredients
- 2 tablespoon olive oil
- 1/2 stick unsalted butter
- 1 sage leaf
- 1/3 cup pine nuts
- 1 pound butternut squash, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
- 3/4 pound radicchio, cored and thinly sliced
- 1 (8-to 9-ounces) package Farfalle pasta (egg pasta works well too)
- 1/2 cup shaved Parmigiano-Reggiano (1 ounce)
Preparation
Melt butter in a 12-inch heavy skillet over medium heat, then continue to cook until it is golden brown, about 2 minutes. Add sage leaf, brown, then remove. Add oil, then nuts, and cook, stirring, until nuts are golden, 1 to 2 minutes. Transfer with a slotted spoon to a plate.
Add squash to skillet and cook over medium heat, stirring occasionally, until golden and just tender, 6 to 8 minutes. Add radicchio and 1/2 teaspoon each of salt and pepper and cook, stirring, until wilted and just tender, about 3 minutes.
Meanwhile, cook pasta in a pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta. Add pasta to radicchio mixture with 1/2 cup cooking water and toss over low heat until heated through, 1 to 2 minutes. Add more cooking water to moisten if necessary.
Other ridiculously fantastic recipes are located at my post on grains, vegetables and legumes!
What vegetarian dish can you make that conquers it’s meat competition?
