Yes, zucchini and raisins with a touch of garlic and Parmesan cheese – a marvelous…
Butternut, Beets and Greens Pasta
Eating with the Rhythm of the Seasons
My weekly Riverdog Farm CSA produce box is my menu planning toolbox — I call it the ‘What’s for Dinner Dilemma’ solution! Fresh produce, a few pantry staples, and a mental cookbook of recipes, are the best mealtime stress-relievers I can think of!
Greens and beets are overflowing from my box this month, and I have a butternut squash from last week’s bounty. My box helped plan a pasta dinner one rainy night this week, and I didn’t even leave the house to buy ingredients! Now that’s simple!
For this pasta dish, you can use different greens such as collard or kale, or omit the butternut, and if you happen to have green garlic add that in. Spring onions are a delightful addition if you have some. The amounts of vegetables in my recipe are approximate — so use what you have and what you like!
Another benefit of a CSA – which stands for Community Supported Agriculture – is the weekly news about weather, planting, cultivating and harvesting of the produce I look forward to each week. Though I see blossoming trees in my neighborhood, it’s a different meaning to read about the white popcorn blanketed orchards soon to be providing stone fruit and almonds this summer and fall.
Wherever you live, whatever the season, consider a CSA your answer to What’s For Dinner! A source for finding a CSA in your area is www.localharvest.org .
Butternut, Beets and Greens Pasta
The amounts in this recipe are approximate. Use more or less of any of the vegetables, vary the greens, do or don't include beets. Even the amount of pasta can be edited to the number of servings using more to stretch the volume, or less pasta for more vegetable centric dish. Just be sure to use a large enough pan! I use a wok-style 12-inch non-stick pan.
Servings: 6
Ingredients
- 1 Butternut squash about 1-1/2lb
- 2 beets with tops, well rinsed and trimmed
- 1/8 tsp. red pepper flakes, optional use more or less to your preference
- 3 Tbsp. olive oil, divided use
- 2-3 spring onions, sliced optional
- 1 stem green garlic thinly sliced or 2 cloves garlic, minced
- 10 ounces penne pasta or other short pasta
- 3 ounces soft goat cheese crumbled feta also works well
- salt and pepper to taste
- grated Parmesan for serving
Instructions
- Peel, seed and cube the squash into about 3/4-inch pieces. See below for tips on cutting squash.
- Peel beets (if they are clean, no need to peel) and cut into 1/4 to 1/2-inch cubes. Beets will take a little longer to cook than squash so make the cubes smaller. Toss squash and beet cubes with 1 tablespoon olive oil and red pepper flakes if desired. Spread evenly on a silpat or parchment lined (for easier cleanup) baking sheet. Bake 20-30 minutes until soft and butternut is lightly browned and caramelized.
- Alternatively: Preheat a large skillet (preferably cast iron or non-stick) and cook the squash and beets partially covered with a couple tablespoons of water 6-8 minutes on medium-high heat, stirring several times until tender but not mushy. Remove the lid when almost tender and cook and stir until lightly browned.
- Transfer squash and beets to a bowl. The remaining recipe is cooked in a skillet, so I use the pan method which is faster than oven roasting. There is less caramelization but for a fast-cook dish I find the compromise is worth it.
- Meanwhile, start heating salted water for the pasta. Try to time the pasta cooking to be done when the vegetables are finished. It takes 15-20 minutes to cook the vegetables.
- Slice the beet greens into 1/2-inch strips; set aside.
- Add remaining 2 tablespoons olive oil, spring onions if using, and garlic to the large skillet. Stir over medium heat about 2 minutes, until softened. Add beet greens and cook about 2 minutes, just until wilted.
- When pasta is done, drain, reserving about 1 cup cooking water. Add hot pasta, roasted squash and beets, and goat cheese to the pan. Cook over low heat, stirring just until heated through adding a little hot pasta water to help melt the cheese and coat all the ingredients. Season with salt and pepper. Serve with Parmesan cheese and additional olive oil for drizzling. My skillet version is made with golden beets and Russian kale instead of beet greens.
Notes
See tips for peeling and cutting butternut squash https://www.rosemarymark.com/butternut-squash-soup-deliciously-simple/
Rosemary, what is green garlic? Can I buy it in a grocery store?
Rita -I’m glad you asked about green garlic! Green garlic is the immature garlic bulb and looks like a skinny leek or fat green onion. It is seasonal, most often available in early spring from CSA’s and farmers markets. The flavor is less sharp than garlic (which is actually dried) but still has a powerful punch. It’s great sauteed with greens, or used as you would regular garlic.
Can I use any brand of goat cheese?
I love this blog! I love your focus on what’s in season and how fresh and good everything looks. I love roasted beets, but I always feel like they shrink a lot so I have a hard time judging quantities – especially if I’m cooking for a crowd. But, I’m going to be brave and start doing more of them. I’m also going to get that produce box – finally! Thanks for the post! Cathy
Thanks Cathy! I’m glad this post is inspiring you to try a CSA! For my family the shrinking beets has to do with how much we like them — there are never enough!