Ok here is the recipe, a few days late ...Sorry!!. It is a bit labor intensive...just a bit... but completely worth it I promise. So sit down, grab a cup of Joe, a cappuccino or tea and lets get started..
Peel and cube your squash, drizzle with olive oil, S&P, and fresh
sage leaves. Bake at 350 till tender.Meanwhile soak (very well!!!)
and take off the stems of the Swiss Chard. Chop up the chard a bit to make the pieces smaller.
Now saute roasted squash and chard together in a bit of olive oil. Set aside.
Make the Besciamella sauce this is a good recipe from Mario Batali. However, I add some grated Parmigiano Reggiano cheese this. Meanwhile cook your Ziti. Remember salt the water well... this seasons the pasta.
Make sure you leave it a bit Al'dente cause you are going to bake it as well. Pour Besciamella sauce over the pasta and mix.
Now mix in the Squash and Chard mixture and season a bit more if
necessary. Sprinkle with Parmigiano Reggiano cheese and bake at 350 till
bubbly about 30-40 minutes.
Enjoy!!
This is a fabulous Fall dish. Comfort food at it's best! Tutti Mangia ...or Everybody eat!
Ingredients ...this is what I used you can scale it back or add accordingly.
- 2 peeled and cubed Butternut Squash
- 2 bunches of Swiss Chard washed thoroughly
- sage
- Parmigiano Reggianio grated chesse
- 1 and 1/2 pounds pasta ...I use Penne or Ziti
- Milk
- Butter
- Flour
- Fresh Nutmeg
Next recipe on deck will be this "Stoup"...Escarole and Bean Stoup. Have a great nite!
