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

  • sage
  • basil
  • Asiago cheese
  • half and half cream
  • escarole
  • garlic
  • onions
  • butternut squash
  • bows pasta
  • dried red pepper flakes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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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