Hamilton says... HAPPY HALLOWIENER EVERYONE!!!
Is that a tolerant mutt or what?? Hamilton won Funniest Costume at his Dachshund Halloween party last weekend! In case you can't tell - he's a caterpillar.
And now on to the food...
I'm ashamed to say that while laying in bed this weekend with the above featured dog (who really likes to sleep in snuggled under the blankets), I was watching Rachael Ray do halloween meals on TV, and she had an idea that didn't suck - pasta with roasted pumpkin and cabbage. Granted, she used chicken broth and dumped a bunch of cheese on top, but conceptually, it interested me. I ended up making pasta with butternut squash, broccoli rabe (aka rapini), and white beans, and it was delicious!! At least I thought so... the boy wasn't too into it, honestly. Having grown up in an Italian family, I'm pretty accustomed to eating broccoli rabe, and am not phased by the mild bitterness. My husband, on the other hand, found it too bitter and ate around the broccoli rabe. I don't see any reason the recipe couldn't be made with any dark green leafy of your choice, or, as Ms. Ray made it, with cabbage. Just the same, it was seasonally lovely and the white beans broke down some into the broth making it creamy and delicious. I would eat it again -- and I will because there's leftovers in the fridge and I don't think the boy will touch them :P
Pasta with Butternut Squash, White Beans, and Broccoli Rabe
3/4 lbs pasta-of-your-choice
1 bunch broccoli rabe, cut into bite sized pieces (I cut each stem into thirds)
1 small butternut squash (~1.5 lbs)
1.5 cups (or 1 can, drained, rinsed) cooked white beans
2 cups vegetable broth
2 cloves garlic, minced
1 tbsp Olive oil
1. Peel the squash and cut it into cubes. Toss the cubes with about 1 tbsp of oil and spread on a baking sheet in one layer. Bake at 425 for 20-30 minutes (really depends on size!) until fork tender. Remove and set aside
2. Cook the pasta according to package directions. In the meantime, bring the 2 cups of broth to boil in a large pan, then add the broccoli rabe and garlic. Season with salt and pepper to taste. Cover and cook for about 10 minutes or until broccoli rabe reaches desired tenderness.
3. Toss the squash and beans in with the broccoli rabe and broth and to heat through.
4. Toss the veggies with the drained pasta. Enjoy!