I was looking for something a little different to make with our Swiss chard this week, but still wanted to do a side dish. I found this recipe on Simply Recipes for Swiss chard with Olives, and thought it sounded good. I decided to use a little chicken broth to prevent the chard from sticking while it cooked. The chard ended up tender but not slimy, which is always my goal when cooking chard!
One of the reasons we started getting the weekly harvest boxes was to force us to try different vegetables. While butternut squash is not an unusual vegetable, it is not something I would normally buy in the grocery store. We were served acorn squash as kids, but notice I didn’t say I ate it. I am learning to like squash as an adult, especially when it is cooked well.
I found this recipe for Roasted Butternut Squash and Bacon Pasta on myrecipes.com. I love roasted vegetables and pasta, so combining the two sounded like a winner to me. This is a bit of a labor intensive dinner-I would not normally tackle this one on a work night. It is really good, though.
1 butternut squash, peeled and cut in 1 inch cubes
2 sprigs fresh rosemary, chopped
fresh ground pepper
½ pound ground turkey
¼ teaspoon paprika
1 tablespoon olive oil
2 shallots, thinly sliced
6 ounces uncooked whole wheat penne pasta
¼ cup flour
½ teaspoon salt
2 cups fat free half and half
3 ounces provolone cheese, shredded
⅓ cup grated Parmesan cheese
Place squash on a baking sheet. Sprinkle chopped rosemary and pepper over squash. Bake at 425 degrees for 45 minutes, until squash is tender and lightly browned. Raise oven temperature to 450 degrees.
While squash roasts, season ground turkey with paprika and brown in skillet over medium high heat. Remove turkey from pan, add olive oil. Brown shallots in olive oil until softened and slightly browned. Place in bowl with turkey. Add roasted squash and toss to combine.
Also, while squash roasts, cook pasta according to package directions. Drain well.
While pasta is cooking, combine flour and salt in a Dutch oven. Place over medium heat and slowly whisk in half and half. When it comes to a boil, cook for about 1 minute. Remove from heat and add provolone. Stir until cheese melts. Add drained pasta and toss to combine.
Spray an 11 X 7 inch pan with non stick cooking spray. Spread pasta mixture in bottom of pan. Top with squash mixture. Sprinkle Parmesan over all. Bake at 450 degrees for 10 minutes.