Friday, January 1, 2010

pasta with butternut squash, purple cabbage and cannellini beans

So this week we had a RIDICULOUS amount of cabbage and butternut squash. We wanted to make some dishes that were fast, super tasty, and had a lot of leftovers that we could take to work. So, the next three posts will all be these recipes. Similar ingredients with different twists, some of them a little unconventional- but they came out damn good. Here's the first!

1 pound whole wheat penne pasta, cooked to package directions
1 3-pound butternut squash, peeled and cut into 1" chunks
2 small heads of purple cabbage, cored and shredded
2 small yellow onions, thinly sliced
1 15 oz. can of cannelini beans, drained
1/2 cup nutritional yeast
3 Tbsp. canola oil
2 tsps. dried thyme
salt and pepper to taste

Preheat your oven to 425 degrees. Toss the squash chunks with 1 Tbsp. of oil, the thyme, and some salt and pepper. Lay this out in a single layer on a cookie sheet lined with parchment paper. Bake until the squash is cooked through, but still firm, about 20-25 minutes.

In a large saute' pan over medium heat add the remaining 2 Tbsp. of oil and sweat the onions until translucent, about 6-7 minutes. Add in the cabbage slowly while tossing, the cabbage will cook down fast, and allow more room in the pan quickly. Add salt and pepper throughout the cooking, since you want it to be well seasoned, but are still adding new food to the pan. Once all of the cabbage has been cooked, stir in the beans and set the pan to the side- do not drain the cabbage/onion liquid from the pan, you will need it later.

Right about now your pasta should be done, and so should the squash. Find a BIG mixing bowl, and toss everything in! Sprinkle the nutritional yeast in as your mixing, it and the left-over cabbage/onion juice will make a nice sauce. Adjust any seasonings- more salt and pepper, more herbs, whatever you like. Then gobble it up!

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