This week’s contribution comes from CSA member Marshall Mosley. It’s a recipe he adapted from one he found online that looks like the picture below.
1 medium butternut squash, about 2 pounds
1 large sweet onion, coarsely chopped
1 scant teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 to 4 tablespoons olive oil
8 ounces flat or ruffled pasta
4 tablespoons unsalted butter
2 dozen sage leaves
2 medium cloves garlic, minced
salt and pepper, to taste
1/2 cup shredded Parmesan, plus more for garnish
1 tablespoon butter or olive oil
Juice of 1 lemon
1 tablespoon balsamic
Swiss chard Cut into small strips
Cut squash into 3/4 inch cubes and steam until a fork slides easily into the largest chunk. Sauté onion in 1tablespoon butter or olive oil for ten to fifteen minutes in a 12inch pan. When squash is done add squash to the pan with the onion. Add sage, olives, diced tomato, salt, pepper, half of lemon juice, and balsamic. Add swish chard. Continue to cook and mix together until the squash just begins to break down.
Combine with cooked pasta. Add salt, pepper, balsamic, and the rest of the lemon as needed. Top with Parmesan.