Pasta with Butternut Squash, Chard, and White Beans

This recipe was found in the St Petersburg Times. It is fairly easy to prepare as long as you provide some extra time at the end to wash up the pans. The flavors are wonderful and it lends itself well as a stuffing for peppers if you’re inclined.

Fresh Ingredients
1 butternut squash, peeled and cut into 1” pieces
1 pound chard, trimmed and shredded
2 cups chopped onion
¼ cup grated Parmesan cheese

Pantry Fare
8 oz bowtie pasta
2 – 15 oz cans white beans, drained and rinsed

Spices and Oils
2 T olive oil
½ tsp cumin
½ tsp salt
3 T lemon juice

Toss the cubed squash with the salt, cumin, and olive oil.

Roast the squash at 475 degrees approximately 25 minutes. (Use cooking spray on your baking sheet!)

Heat 1 tablespoon olive oil in skillet and cook 2 cups chopped onions until soft and slightly browned.

Meanwhile cook 8 oz bow tie pasta in plenty of lightly salted water. Just before it has finished cooking add the chard and canned beans.

Drain the pasta mixture and toss with lemon juice, Parmesan cheese, and the cooked onions.

Makes 6 servings.

1 Comment November 17, 2009

Curried Leek Soup

I followed a recipe by Arnold Foss on AllRecipes.com but modified it for the ingredients I had on hand. It was amazingly good!

Fresh Ingredients
2 large leeks, sliced
1 yellow bell pepper, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
1 cup fat-free half ‘n half cream
1 clove garlic, minced
¾ cup water

PantryFare
1 can broth

Spices and Oils
2 T olive oil
2 cubes vegetable bouillon
½ tsp curry powder
1/8 tsp pepper
sprinkle red pepper flakes

Saute the leeks and garlic in the olive oil until tender. Add everything except the cream and simmer for 25 minutes. Puree 1 cup of of the soup in your blender until smooth. Add cream and pureed soup to the pan and reheat but do not boil.

Leave a Comment November 6, 2009