Fall is the time of year when we think of bountiful, rich ingredients like butternut squash, a perfect starting point for simple, delicious meals. As the temperature dips, your family and friends will find comfort in this hearty pasta. Serve with a salad and warm crusty bread for a complete meal.
Ingredients
- 2 Tablespoons Olive Oil
- 2 Pounds Butternut Squash, peeled, seeded and cut into pieces
- 1 White Onion, chopped
- ¾ Cup Dry White Wine
- 4 Cups Low Sodium Chicken Broth
- Salt and Pepper, to taste
- 1 Pound Orecchiette Pasta
- 2 Cups Packed Spinach Leaves
- ½ Cup Grated Parmesan Cheese
Ingredient Notes:
Whole grain pasta is recommended by nutritionists as a healthier choice for your family.
Substitute orecchiette with penne, linguini or cheese ravioli – let the kids pick a shape.
Substitute spinach for arugula or Swiss chard.
Add grilled chicken to the pasta for extra protein.
Instructions
- In a medium saucepan, heat the oil over medium heat and sauté squash and onion for 5 minutes, or until onion is tender.
- Stir in wine and cook for 1 minute.
- Stir in chicken broth, and simmer for 20 – 30 minutes, or until squash is tender and liquid is reduced by 1/4.
- Season with salt and pepper.
- Remove from heat and keep warm.
- Cook the pasta in large pot of salted boiling water until al dente, 9 to 10 minutes.
- Add spinach to squash mixture and cook over medium heat to 1 to 2 minutes.
- Add pasta and cheese, stir well until melted, and serve.
Serves 6.
Tips:
This recipe can be doubled or made in larger batches for large gatherings.
Leftovers easily become tomorrow’s sidedish. To make a quick gratin, bake for 20-30 minutes at 425°F in buttered oven-safe dish with a topping of seasoned bread crumbs and parmigiano-reggiano until golden brown.
