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/