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Butternut Squash with Farfalle & Arugula in an Orange Dressing

I have arugula growing in the garden so I made my kids one of their favorite pasta dishes. If there’s any left over I put it in their lunch box because it tastes just as good at room temperature and it’s all inclusive: fruit, vegetable and starch in one meal.

Butternut Squash with Farfalle & Arugula in an Orange Dressing

This is a variation of one of my favorite summer snacks. My mom sliced oranges very thin, leaving the rind on, and then dressed them with oil, red wine vinegar and a sprinkle of salt & pepper.
5 quarts water, plus 1 tablespoon salt 1 pound of farfalle pasta
1 butternut squash (about 2 pounds) 3 seedless oranges
2 garlic cloves, minced
1 tablespoon vegetable oil
6 tablespoons balsamic vinegar
1/3 cup plus 2 tablespoons olive oil
salt & pepper to taste
1/3 cup pecans or walnuts
2 cup of shredded arugula, firmly packed 1⁄4 cup grated Pecorino Romano cheese

In a large pot over high heat, bring the water to a boil. Add the tablespoon of salt and cook the pasta according to the package directions or until al dente, 10 –12 minutes. Drain, toss immediately with 1 tablespoon of olive oil, and leave at room temperature.
Cut the top off of the butternut squash. Using the smooth end as a base, cut vertically down the middle. Scoop out the seeds, then cut into 6 or 8 vertical strips. Cut the flesh from the skin, discarding skin, and cube the flesh. Put cubes in a bowl and sprinkle with vegetable oil. Then, spread them on a cookie sheet and bake at 425 ̊ for 25 to 35 minutes. Remove and cool (I like them to be cooked through with a little char).

Cut the ends off of two of the oranges and then peel them down to the flesh, so that no white pith remains.

Cut into slices about a 1/4 inch thick and remove seeds. (This is called “supreming” an orange, and you can find “how to” videos on YouTube if this is unclear). Zest the remaining orange and juice it, setting the zest and the juice aside.
In a heavy skillet heated to medium high, toast the walnuts or pecans for about 2 minutes, tossing to prevent burning. Set aside.
Add two tablespoons of olive oil to the skillet and cook the garlic until golden, then reserve it with the oil.
To make the dressing, place the orange juice and balsamic vinegar in a blender. Blend together while slowly adding remaining olive oil. Salt and pepper to taste.
Add the shredded arugula to the pasta along with butternut squash, orange slices, orange zest, garlic, garlic oil, and toasted nuts. Add the dressing and sprinkle with the Romano.