A place where members of the Flagstaff CSA can exchange recipes, share information about local food and become more inspired in the kitchen!
Thursday, December 30, 2010
Butternut Squash & Collard Greens Pasta with Pistachios and Brown Butter
1 lb dry pasta
1 medium butternut squash (about 3 cups cubed)
2 Tbs diced shallots or 1/4 cup diced onion
3 cloves garlic
4 cups packed baby greens, coarsely chopped
Juice of 1 lemon (or 3 Tbs white wine + 1 Tbs white wine vinegar)
3 Tbs butter
1/4 cup raw pistachios
1/4 cup bleu cheese crumbles (substitute feta cheese or parmesan/romano shavings)
Cook pasta according to package directions. Smaller pasta like penne or bow-ties work best for this dish. Reserve 1 cup pasta cooking liquid. In a large skillet or dutch oven, heat 2 Tbs olive oil and saute shallots or onions just until they start to wilt. Add cubed squash and cook over medium-high heat, turning frequently, until squash starts to brown and is cooked through. Add garlic and cook 1 minute more. Add chopped greens and saute until wilted and bright green. Add lemon juice and pasta water and stir, scraping any browned bits from the pan, until liquid is reduced by half. Meanwhile, in a small skillet, melt butter over medium heat until it starts to brown. Stir in pistachios and saute 1-2 minutes. Remove from heat and toss into veggies. Toss in pasta and garnish with cheese, salt and pepper to taste.