Thursday, October 21, 2010

Tonight's Dinner - Whole Wheat Farro Strozzapreti with Sauteed Kale and a Roasted Squash Sauce

Fall vegetables are so rich, hearty and sweet that adding a meat or protein often becomes unnecessary.

Tonight's dinner is a perfect example of a quick and easy, filling, one bowl vegetarian meal enjoyed by the whole family.

Click to enlarge

What you need:
Serves 4
1 Winter Squash halved (I used a butternut tonight)
Whole Wheat Pasta (I used Farro Strozzapreti Pasta tonight)
2 Spanish Onions
1 Bunch of Kale
Handful of Pine nuts toasted
6 Sage Leaves Minced
1 Tablespoon of Butter
Olive Oil
a nice Balsamic Vinegar

Preheat oven to 425 (convection if you have it) and season squash with salt and pepper. Roast squash for 35 to 45 minutes until tender with a fork. Remove from oven and allow to cool for a few minutes.

While squash is cooking boil water for pasta. Saute the kale until wilted in a little bit of olive oil. Set aside. Saute onions in a little olive oil or butter until caramelized. Set aside.

Then cook pasta, drain and toss with a little bit of olive oil.

Once squash is cool enough to handle remove from the skin add to food processor with sage, caramelized onions, 1/4 a cup of grated parmesan, a heavy pour of olive oil, 1 tablespoon of butter, and salt and pepper and blend until smooth.

Toss pasta with sauce. Stir in kale. Top with pine nuts, parmesan and drizzle with balsamic vinegar.

1 comment:

  1. Delicious! We made this for dinner tonight w/market fresh (from our Inwood, NYC Farmer's Market) squash, kale and onions.