Southern Greens & Pasta
Mustard, Turnip, Collards, Spinach
simmered in Chicken Broth
Black Forest Bacon, Onion, Garlic, Red Chile Flakes
Apple Cider Vinegar, Olive Oil
tossed with
Fusillata Casareccia (open s-shape twist pasta)
Southern Greens & Pasta
served in a
Roasted Butternut Squash Bowl
finished with
Grated Parmesan
The 5 Star Makeover Cooking Group hosted by Natasha the 5 Star Foodie & Lazaro of Lazaro Cooks! is an outstanding monthly event for sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations. October’s theme is SQUASH.
Southern Greens Pasta in a Roasted Squash Bowl is one of two dishes that I am submitting to this month’s SQUASH event. The process of making a Butternut & Acorn Squash Tarte Tatin left me with extra butternut squash which I combined with one of my favorite simple pasta recipes resulting in a casual tasty Fall dish with a jaunty presentation!
Drizzle squash with olive oil, season with salt and pepper. Roast at 400° until quite tender, about 35 minutes.
Southern Greens & Pasta Recipe
- 2 T. olive oil
- 1 small onion, medium dice
- 3 cloves garlic, chopped
- 2 strips black forest bacon, fat trimmed & diced
- splash of apple cider vinegar
- 1 lb. southern greens, cleaned & chopped
- 2 c. chicken stock
In a large pot over medium heat, sauté onion and bacon in olive oil until soft, add garlic and cook another minute or two. Deglaze pot with a splash of apple cider vinegar. Add southern greens and chicken stock, cook uncovered for 35 minutes, stirring occasionally, until the greens are tender and most of the liquid has evaporated. Season with salt and pepper.
Meanwhile cook pasta to al dente. Toss the drained pasta with a small amount of olive oil. Combine greens along with a small amount of the liquid, and the pasta. Finish with red chile flakes to taste.
(Vegetarian friends can skip the bacon, consider adding sautéed mushrooms at the end, and use vegetable instead of chicken stock).
Serve pasta in the roasted squash bowl. Finish with grated parmesan. Enjoy a bite of Autumn.
Please stop by Taste With The Eyes tomorrow for the fabulous Butternut & Acorn Squash Tarte Tatin with Bacon, Aged Goat Cheese, Hazelnut & Sage recipe. And be sure to stop by Laz & Natasha’s blogs on Friday for the 5 Star Makeover round-up, featuring super-creative Fall dishes using as kinds of SQUASH…
Love the presentation on this!!! It would make an elegant first dish on a Thanksgiving table — or any table. I love the combination of flavors and your generous hand at seasoning. Yum!
Wow, that is such a gorgeous presentation, LL! Love the flavors too…greens lend themselves so nicely to being paired with squash!
Lori Lynn, I agree with Joan – this presentation is breathtaking. Greens, squash, and some noodles to fill it out; this is a very complete dish, for lunch or the holidays. Brava!
This is terribly elegant. I only have had southern green dishes a handful of times in my life and they looked nothing like your stunning dish. Great recipe and looking forward to the next one.
What a presentation but that is you…your dishes are always so elegant.
what a lovely pasta and a wonderful presentation in the roasted squash bowl! Looking forward to Tart Tatin!
Love all your pictures and this dish looks so good!Love all the flavors!
Gracias Erica! And I am so happy that you joined the cooking group. Your creations are simply fabulous!
LL
Beautiful, everything you do!
MMMmm. Great combination. I like that the pasta is smaller on the dish and those veggies take center stage. Good for me and the photos are beautiful.
Thank you Deana ~ I wanted the greens to be the star, pasta to take the supporting role. Craving it now, again…
LL
simply gorgeous but more robust than anything else. I love it all. I did something stuffed recently with some butternut squash too but I didn’t even think to blog about… too busy eating it! 😉 Sorry I missed this month’s round up 🙁
hehe, love the use of butternut butts for the bowls! that bite with squash, greens and pasta makes me want to reach through the screen 🙂
Now this is a great idea. Adam loves southern greens and loves pasta so this recipe is perfect for a deeply satisfying man-nosh! Love your opening photo, too… very moody.
Hmmm what a nice plate of autumn goodness! I love the green/pasta/squash in one fork. I try to imagine the flavor… must be so good!!
Not one but two dishes? You are a rock star! Love the presentation.