House & Home - Sweet Roasted Squash & Greens Over Pasta Recipe

Ingredients

• 5 quarts salted water in a 6-quart pot
• 3 to 3-1/2 lb. butternut squash, peeled, seeded, and cut into bite-sized chunks
• 1 medium to large onion, cut into 1″ chunks
• 2 big handfuls escarole or curly endive that has been washed, dried, and torn into small pieces, or spring mix
• 1/3 tight-packed cup fresh basil leaves, torn
• 16 large fresh sage leaves, torn
• 5 large garlic cloves, coarsely chopped
• 1/3 cup good-tasting extra virgin olive oil
• 1/4 tsp red pepper flakes
• 1 tight-packed tbsp brown sugar (light or dark)
• Salt and fresh-ground black pepper
• 1 lb. imported bow tie pasta
• 1/2 cup half-and-half cream
• 1 to 1-1/2 cups (about 6 oz.) shredded Asiago cheese