Chief basil and sage tearer
This soon became a roasted butternut squash and greens over bowtie pasta dish from the fabulous cookbook The Splendid Table’s How to Eat Supper by Lynne Rosetto Kasper and Sally Swift. They are host and producer of one of my very favorite NPR programs, The Splendid Table, and they actually featured this particular recipe on Saturday’s show, so you can find it right here and I don’t even have to type it up for you. That was so kind of them.
The vegetables get all soft and brown and crispy on the edge, and the sauce is not overwhelming but very creamy. We were lucky and had some good quality Wisconsin cheese that M’s mom brought down last weekend, and that sealed the deal for E. Everything’s better sprinkled with cheese. So make some and warm up together on a weeknight.