Fusilli with Roasted Squash - Nov 16, 2009

Fusilli with Roasted Delicata Squash, Onions, and Collard Greens

This is another recipe adapted from "How to Eat Supper." I switched out the bow-tie pasta for fusilli (I have a weird aversion to bow-tie pasta) and used delicata instead of butternut. The recipe calls for Escarole for the green, but we didn't get any in our CSA box last time, even though it was on the list. We did, however, get collard greens, so I used those instead. I love that all the veggies, including greens, roast together in the oven before adding them to the pasta. The roasting made the greens nice and crispy instead of mushy and wilted. They really hold their own in the dish.