![]() ![]() Taking care not to burn yourself, turn the squash blend onto the hot sheet pan and spread it out. Pull out the oven rack holding the sheet pan. In a big bowl, toss together all the ingredients for the roasted vegetables. Slip one large or two smaller shallow sheet pans into the oven. Add half-and-half, toss with hot pasta and cheese, and you have a great sell to the anti-vegetable contingent.ģ to 3 1/2 pounds butternut squash, peeled, seeded and cut into bite-sized chunksġ medium to large onion, cut into 1-inch chunksĢ big handfuls escarole or curly endive that has been washed, dried and torn into small pieces, or spring mixġ/3 tight-packed cup fresh basil leaves, tornġ/3 cup good-tasting extra-virgin olive oilġ tight-packed tablespoon brown sugar (light or dark)ġ to 1 1/2 cups (about 6 ounces) shredded Asiago cheese You could cook this dish ahead through Step 6 and then bake it in a shallow casserole, topping it with extra cheese in the last 5 minutes of baking.Īn autumn supper in a bowl, this is a "sauce" that you roast in the oven in about 30 minutes: chunks of sweet squash, roasted herbs and greens. ![]() Sweet Roasted Butternut Squash and Greens Over Bow-Tie Pastaġ0 minutes prep time 35 minutes oven time ![]()
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