The mix of summer and fall vegetables we’ve been getting in the Local Box has been wrecking havoc on my meal-planning skills. For the life of me I can’t figure out how I would pair apples and okra. But that’s OK – just the sight of those hard winter squash turn me gleeful in the kitchen.
Growing up in the cold, cold north makes me a bit nostalgic for true autumn every time October rolls around. Since we finally got a bit of chill in the air I took the opportunity to put together a comforting meal.
I roast the squash and onions in the oven for a bit to really bring out the sweetness, but if you prefer you can boil the squash until tender.
Butternut Squash Walnut Pasta
1 medium butternut squash
1/2 cup chopped onion
1 cup roughly chopped walnuts
1/2 cup chicken or vegetable stock
2 cups sweet potato greens, washed and torn into pieces
Salt and pepper
8 ounces orecchiette pasta
Preheat oven to 400 degrees. Peel butternut squash and dice into 1/2-inch chunks. Toss squash and onions with a drizzle of olive oil, then spread on a cookie sheet and roast for 15-20 minutes.
Cook pasta according to directions on package. Reserve approximately 1/2 cup of pasta water.
While pasta is cooking, heat a large saucepan over medium. Add a swirl of olive oil, and once heated through, add walnuts and cook for about 5 minutes. Add squash and onions, and stir in nutmeg.
Add stock and reduce heat to medium-low. Place sweet potato greens on top and cover saucepan. Let simmer for about 10 minutes, until greens are wilted.
Add the orecchiette and reserved water. Stir through and season with salt and pepper to taste.
Serve with freshly grated Parmesan cheese.