Pasta with Roasted Butternut Squash, Mixed Greens, and White Beans

March 4, 2013 · by Tucker Farms in Recipes

pasta_with_greens_and_butternut_1We love pasta, and Kikki is on a constant quest to mix enough “good things” with it to justify the carbs.  And we’re always in favor of one-dish meals whose leftovers heat up well.  This delicious pasta is packed with flavor, color, protein, and a boatload of vitamins and minerals … so we think it fits the bill.  We hope you enjoy it, too!

Pasta with Roasted Butternut Squash, Mixed Greens, and White Beans
  1. 4 cups of cooked pasta (we used leftover Tinkyada brown rice fusilli, but any pasta should work well here)
  2. 1 butternut squash, chopped into bite-sized pieces
  3. 1 yellow onion
  4. 4 cloves of garlic, sliced + 2 cloves of garlic, minced
  5. 1 can great northern beans - rinsed well and drained
  6. 2 cups (packed) of greens (we used a mixture of thinly-sliced chard ribbons and mizuna, but any greens would work well)
  7. EVOO or coconut oil
  8. salt
  9. pepper
  10. red pepper or your favorite spicy seasoning blend (we used Tony Chachere's "More Spice" blend)
  1. Preheat oven to 350 degrees.
  2. Line a cookie sheet with parchment paper (or foil) and grease it with a bit of EVOO or coconut oil. Spread butternut chunks evenly on pan and sprinkle with your favorite spicy seasonings. (This is where we used our Tony Chachere's). Roast butternut for 20 minutes at 350 degrees. After 20 minutes, remove from oven, stir/flip squash chunks, and turn up oven to 400 degrees. Roast for an additional 20 minutes.
  3. While your butternut is cooking, put some oil (EVOO or coconut) into a very large saucepan. Add onions, a pinch of salt, and the 4 cloves of sliced garlic. Cook until the onions begin to caramelize.
  4. Add rinsed and drained beans and cook until the beans are slightly soft and beginning to very slightly brown. Next, add 2 cloves of minced garlic plus 2 cups of greens. Put the lid on the pan for a minute or two until the greens begin to wilt.
  5. Remove lid and stir onion, garlic, bean, and green mixture until greens are fully wilted.
  6. Add pasta and roasted butternut. Season with salt and pepper to taste. Stir to mix everything up really well. (If you're using cold leftover pasta - like we were - you'll either need to pre-heat your pasta in the microwave or let it heat up at this stage in the pan).
  7. Serve and ENJOY!!
Tucker Farms

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