Delicioso
Fall hit my kitchen last night in what turned out to be a wonderful clean out the pantry & use up stuff from the windowboxes meal. This one is definitely going to happen again.
- 1 butternut squash, peeled & cut into ~1/3 inch chunks
- A handful of chard, cut up
- A pound of pasta
- 2 cloves garlic, diced
- A couple of hot peppers, chopped
- 2 sage leafs, bruised
- Rosemary Olive oil (plain would do, but I had a bunch of home-infused oil I needed to use)
- a handful of pine nuts
- Some oregano, chopped
- some basil, chopped
- Some Parmesan cheese, grated
Heat the oil in a heavy bottomed pan, add the garlic, stir & after 30 seconds add the squash, sage & hot pepper. Salt & pepper as needed. Let that go for a while, stirring occasionally until the squash starts to brown. When the squash is just about ready add the chard & let it wilt.
While the squash is cooking boil the pasta & toast the pine nuts.
If you feel like it add a little oil to the pasta after draining.
Put some pasta in a bowl. Put some of the squash on top of that. Put some cheese, basil & oregano on it. Put some pine nuts on that. Consume.