Sweet roasted butternut squash and greens over bow-tie pasta from The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show (page 169) by Lynne Rossetto Kasper and Sally Swift

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Notes about this recipe

  • Nancith on October 11, 2024

    This was very tasty, enjoyed by both of us. Halved the recipe but could have used more squash since I only had a very tiny home-grown one on hand. Subbed curly endive since that was all that was available at the grocery (it's been nigh unto impossible to find escarole around here for a long time, sigh) I'm not quite sure what the point of roasting the herbs is. I couldn't even taste them; it seemed the long roasting obliterated them but perhaps they just mellowed. I would also (as a previous reviewer said) increase the amount of greens, because, of course, they shrink to nothing in the oven. Relatively quick to prepare which is also a plus.

  • mcvl on October 01, 2017

    Easier: Pan-roast the squash chunks and escarole. I like the taste of this.

  • hourlongshower on September 27, 2016

    Had only a 1.5 lbs squash so halved the recipe. I subbed out kale for escarole, parmagian and swiss for asiago, and dried herbs for fresh. It was a really nice balance of sweet and savory, but you can't really taste the half and half. I think next time I'll sub it out for melted butter or brown butter.

  • Bloominanglophile on November 01, 2015

    Just served this again, and it was delicious freshly made. Have to agree with Ellabee, though, that as leftovers this really wasn't very good. Make only as much as will be polished off!

  • ellabee on August 07, 2014

    p.169. A fall-winter staple for us, halved (flavor and texture changes in storage, not for the better).

  • gastronom on December 08, 2013

    Excellent combination. 2nd time around, used chopped kale and pecorino. Roasted just squash with oil and salt. Meantime, slow sauteed minced garlic in olive oil; set aside. Quickly sauteed chopped sage; set aside. Cooked chopped kale with a little chicken broth while pasta cooked. Added garlic and sage to kale then cooked pasta. Added sufficient roasted squash; served in individual bowls , topped with grated pecorino. Doubled amt of squash; saved half for another use.

  • Bloominanglophile on November 05, 2013

    This is an easy weeknight dish. I would add more greens, next time.

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