Ingredients
- 1 butternut squash, peeled and cut into 1/2 -inch dice
- 1 bunch broccoli rabe, tough bottom stems removed
- 3 clove garlic, smashed
- 1 1/2 cup veggie or chicken stock
- 1 cup recipe chef anne's all-purpose pasta dough or 1 pound fresh pappardelle
- 1 cup freshly grated parmigiano
- 1/2 cup pepitas (green pumpkin seeds), toasted
Preparation
Baking Directions:
1.Preheat the oven to 375 degrees F.
2.In a large bowl, toss the butternut squash with just enough olive oil to lightly coat it and sprinkle with salt.
Put the squash on a baking sheet and roast for about 20 minutes, or until soft.
Reserve.
3.Bring a large pot of well-salted water to a boil.
Add the broccoli rabe, give it a swish, and immediately remove it from the water; save the water to cook the pasta.
When the rabe is cool enough to handle, coarsely chop it and set aside.
4.Coat a large wide saucepan generously with olive oil.
Toss in the garlic and red pepper and bring to medium heat.
When the garlic is golden brown and very aromatic, 2 to 3 minutes, remove it from the pan and ditch it — it has fulfilled its garlic destiny.
Add the roasted squash and the stock to the pan.
When the stock has reduced by about half, 5 to 6 minutes, add the broccoli rabe.
5.In the meantime, bring the broccoli rabe water back to a boil, add the pasta, and cook for 4 to 5 minutes or until tender but tooth-some.
Drain the pasta and add it, along with 1/2 cup reserved pasta cooking water, to the squash and rabe.
When the pasta water has evaporated, remove the pan from the heat, add about two-thirds of the Parmigiano, and a big drizzle of the big fat finishing oil.
Toss or stir vigorously to combine.
Divide among serving bowls and top with more Parm and the pepitas.
Squash it!
