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.