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Categories:Viewed: 35 - Published at: 3 years ago
Ingredients
- 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 tablespoons EVOO
- 2 cloves garlic, chopped
- 1 bundle Tuscan kale, chard or dandelion greens, stemmed and thinly sliced
- 1 pound penne or fusilli
Method
- Preheat oven to 400 degrees F. Arrange the squash 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 with the stock (or mash with the stock.
- Simmer the puree with the cream to thicken a bit; add half the cheese.
- In a skillet heat EVOO, 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 puree, 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.
