Butternut Squash & Greens with Pasta

 

5 quarts salted water in a 6-quart pot

 

Vegetables

3 to 3½ pounds butternut squash, peeled, seeded and cut into bite-sized chunks

1 medium to large onion, cut into 1-inch chunks

2 big handfuls escarole or curly endive torn into small pieces, or spring mix

¹/₃ cup fresh basil leaves, torn and tightly packed

16 large fresh sage leaves, torn

5 large garlic cloves, coarsely chopped

¹/₃ cup quality extra-virgin olive oil

¼ teaspoon red pepper flakes

1 tablespoon brown sugar, tightly packed

Salt and fresh-ground black pepper

 

Pasta

1 pound bow-tie pasta

½ cup half-and-half

1 to 1½ cups (about 6 ounces) shredded Asiago ((ä'sē-ä'gō) cheese (an Italian cheese)

 

1.  Slip one large shallow sheet pans into the oven. Preheat the oven to 450°F.

2.  Bring the salted water to a boil.

3.  In large bowl, mix the ingredients for the roasted vegetables. Generously salt and pepper.

4.  Pull out the oven rack holding the sheet pan. Spread the vegetables onto the hot sheet pan. Bake for 25 minutes, or until the squash is tender, turning the vegetables two or three times during roasting.

5.  As the squash becomes tender, drop the pasta into the boiling water and cook it al dente.  Drain.

6.  Once the squash is tender, turn on the broiler to caramelize it. Watch the vegetables closely, turning the pieces often. Anticipate about 5 minutes under the broiler. You want crusty brown edges on the squash and wilted, almost crisp greens.

7.  Scrape everything into a serving bowl. Add the half-and-half, hot pasta, and 1 cup of the cheese. Toss to blend, tasting for salt and pepper. Add more cheese if desired. Serve hot.