Advertisement 1

Robust fall pasta

While local farmers' markets are starting to wind down for the season, there's still plenty of great fall produce available.

Article content

While local farmers’ markets are starting to wind down for the season, there’s still plenty of great fall produce available.

Advertisement 2
Story continues below
Article content

Squash and kale are two of my favourite cool-weather vegetables that will be available for a while and I’m particularly fond of using them in pasta dishes.

The recipe this week features bucatini, which is a tube-like long noodle that’s hollow in the centre. I have paired the pasta with caramelized onions, sage, roasted squash, and lots of kale. This robust dish gets finished with Romano cheese, which is a hard, sheep’s milk cheese that has a sharper and saltier flavour than Parmesan.

Article content

The finishing touch is toasted walnuts that get sprinkled on just before serving. This is one dish that is going to become a regular at my table.

jill@jillstable.ca

Twitter.com/jillstable


Bucatini with squash and kale

(Serves 4)

Ingredients:

Advertisement 3
Story continues below
Article content

4 cups (1 L) of cubed squash such as butternut

4 tbsp. (50 ml) extra virgin olive oil

3 tbsp. (45 ml) butter

2 large onions, cut in half, lengthwise and thinly sliced

2 cloves garlic, minced

1 tbsp. (15 ml) chopped fresh sage

¾ lb. bucatini (spaghetti is also suitable)

1 bunch of kale, washed and stems removed

½ cup (125 ml) chicken stock or white wine

1 cup (250 ml) grated Romano cheese

½ cup (125 ml) chopped, toasted walnuts

Instructions:

Preheat oven to 400 F (200 C).

Toss squash in half of olive oil. Place on baking sheet and roast until light golden (20-25 minutes).

Heat remaining oil and butter in large sauté pan over medium heat. Cook onion until lightly caramelized. Stir in garlic and sage and cook a further minute.

Bring large pot of salted water to boil. Cook bucatini until al dente.

While pasta is cooking, add kale to sauté pan and cook until just wilted. Stir in roasted squash and chicken stock (or wine) and heat through. Season with salt and pepper to taste.

Drain pasta (reserving about 1 cup (250 ml) of pasta water) and add pasta to sauté pan. Add half of cheese and toss again (if pasta is too dry, add some reserved pasta water).

Transfer to pasta bowl and sprinkle with remaining cheese and walnuts. Serve immediately.

Article content
Comments
You must be logged in to join the discussion or read more comments.
Join the Conversation

Postmedia is committed to maintaining a lively but civil forum for discussion. Please keep comments relevant and respectful. Comments may take up to an hour to appear on the site. You will receive an email if there is a reply to your comment, an update to a thread you follow or if a user you follow comments. Visit our Community Guidelines for more information.

Latest National Stories
    News Near Tillsonburg
      This Week in Flyers