Cozy and comforting, full of flavorful squash and greens, this pasta hits all the right notes.
1 Robin’s Koginut squash, peeled, seeded, and cut into bite-sized chunks
1 sweet onion, cut into 1-inch chunks
2 big handfuls escarole, torn into small pieces
1 bunch Lacinato kale, leaves pulled from tough stems and torn into small pieces
5 large garlic cloves, coarse chopped
⅓ cup olive oil
¼ teaspoon red pepper flakes
1 tight-packed tablespoon brown sugar
1 pound imported pasta, such as this week’s fusilli col bucu
1-1½ cups fromage blanc
Sea salt and fresh ground black pepper
1. Slip a large shallow sheet pan into the oven and preheat it to 450°. Bring salted water to a boil in a large pot. In a big bowl, toss together the first 8 ingredients, seasoning the vegetable mix generously with salt and pepper.
2. Pull out the oven rack holding the sheet pan. Taking care not to burn yourself, turn the vegetables onto the hot sheet pan and spread it out. Bake for 25 minutes, or until the squash is tender, turning the vegetables two or three times during roasting. Once the squash is tender, turn on the broiler to caramelize it. Watch the vegetables closely, you want crusty brown edges on the squash and wilted, almost crisp greens.
3. While the squash is cooking, cook the sausage in a skillet until no longer pink on the inside, crumbling into bite-size pieces as it cooks. Set aside. At the same time, drop the pasta into the boiling water and cook it until tender, but with some firmness to the bite. Drain in a colander.
4. Scrape the roasted vegetables and sausage into a serving bowl. Add the hot pasta, and 1 cup of the fromage blanc cheese. Toss to blend, tasting for salt and pepper. Add grated Grana-style cheese and an additional dollop of fromage blanc to each serving, if desired. Serve hot.