This blog... a compilation of my favorite recipes. They have been collected over several years found in various places: the internet, magazines, and cookbooks to name a few. These recipes are meals that I consider to "feed more than your body". These are meals that I hope nurish the heart and soul of those who eat them. I hope that when you have cleaned your plate, you feel like you have taken part in more than just a meal-that you have taken part in something bigger than yourself and food. Whether it is culture, your local place of living, or the life of the plant or those who share this planet, I hope these meals help your family-and mine-to appreciate that we are more than just beings consuming food; we are all connected. And more than that, I hope that these meals help you remember how fortunate you are and that "Every good and perfect gift is from above, coming down from the Father of the heavenly lights, who does not change like shifting shadows.".

Saturday, December 12, 2009

Roasted Squash and Chard Pasta

4 cups (1/2-inch) peeled cubed butternut squash
1 red onion, sliced
4 tablespoons olive oil, divided
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
12-16oz whole wheat pasta of your choice**
4 cups torn Swiss chard leaves, stems discarded (about 5 ounces)
1 teaspoon ground sage
1 teaspoon minced garlic
3 bacon slices, cooked crisp, cut into 1/2-inch pieces
1/4 cup (1 ounce) shaved fresh Parmesan cheese

Oven at 450. Toss the squash and onion in a large bowl with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on a nonstick baking sheet, and bake 25 minutes, turning until tender and browned.
While pasta is cooking (see next step), cook the bacon, When bacon is cooked, removed with a slotted spoon, leaving the drippings in your pan. Mix drippings with remaining oil, sage, and garlic. Cook about one minute, to infuse oil with the flavors of the spice and garlic, being careful not to brown garlic. (Note-the oil may be hot enough from the bacon to take it off the heat completely and still cook the garlic.)
Cook the pasta according to package directions until al dente. Place chard in the bottom of the colanders you are going to drain your pasta into. Drain the pasta into the colanders, over the chard; let stand 1 minute. Transfer pasta and chard back to the large pot you cooked the pasta in. Toss with with roasted squash and onion and oil mixture. Top with cheese and bacon and serve.

**Note-I highly recommend using whole wheat pasta. I always recommend it but this dish really stands up to it. This is a very hearty, nearly vegetarian dish, and really needs the bite and sturdiness of a whole wheat pasta.
**Note-You may want to substitute the garlic infused oil for butter to add more flavor.

No comments:

Post a Comment