This recipe was specially made with ingredients grown on our farm and goods found in our Farm Stand, here in San Juan Capistrano, starting off with a simple salad to pair with the meal.
|1-2||heads of lettuce|
|3 parts||Seka Hills Olive Oil|
|1 part||Aceto Red Wine Vinegar|
|–||parsley, tarragon, or dill to garnish|
|1||butternut squash, peeled, cut into 1/2 inch cubes|
|1||apple, peeled, cut into 1/2 inch cubes|
|1/2 bunch||lacinato kale, stems removed, cut into strips|
|2 tbsp||grass fed butter|
|1 tbsp||golden balsamic vinegar|
|1 bunch||Italian parsley|
|1||package fresh bucatini pasta|
For the salad simply combine the lettuces (torn into large pieces) with a dressing of Seka Hills Olive Oil (3 parts) and Aceto Red Wine Vinegar (1 part). Add some chopped Chives, (and any other fine herbs that you have Parsley, Tarragon, Dill, etc.), some sliced radishes and cucumbers. Season with a little salt and pepper.
Preheat oven to 400 degrees.
In a bowl combine squash, vinegar and honey, and a little salt and pepper. Toss well to coat. Pour squash onto any non-stick cooking item (saute pan or sheet tray with silkpat). Place into oven and roast for 25-30 minutes until tender.
After 15 minutes, toss the apples into the same bowl (to get some of the vinegar and honey), and add to cooking squash. When soft remove pan from oven and set aside.
Put a pot on the stove, add water and a large pinch of salt. Boil.
In a saute pan add butter and sage. Over a medium heat melt butter, swirling pan and crisp sage. Remove from heat once butter start to brown. Add squash and apples and kale to saute pan to rewarm the squash and soften the kale. Drop the Pasta into the boiling water and cook for ONLY 2 minutes. Strain your pasta reserving a small amount of cooking liquid (1/4 cup).
Add pasta to squash and (using a large spoon) mix items. Add the cooking liquid and mix more. Taste and add salt and pepper as desired.
Turn finished pasta dish onto a serving dish. Top Parsley. (Parmesan optional)