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A Hearty Meal Where You Won’t Even Miss the Meat
Fresh greens, toasted almonds, and creamy butternut squash make this hearty vegetarian fare the perfect dish to lure your friends over for dinner.
Fusilli with Swiss Chard, White Beans and Butternut Squash
Catelli® Ancient Grains Fusilli
2 Swiss chard heads
2/3 cup (160 ml) extra virgin olive oil
1 chili, sliced
2 garlic cloves, minced and divided
3 1/2 oz (100 ml) puréed butternut squash
1/4 cup (25 g) Pecorino cheese, grated
3 shallots, minced
1/2 cup (110 g) white beans, cooked
1/4 cup (5 g) Italian parsley, chopped
1/3 cup (60 g) capers, roughly chopped
salt and pepper to taste
Garnish Shaved Pecorino cheese, chopped and toasted almonds
1Preheat oven to 450ºF. Season Swiss chard with combined mixture of a third of the olive oil, chili, 1 clove of garlic and salt and pepper to taste. Roast in oven for 10 minutes or until the edges of Swiss Chard begin to char. Remove from heat, cool and cut into 1-inch pieces on an angle.
2Sauté the remaining garlic clove in one third of the olive oil on medium heat until lightly coloured. Add the puréed butternut squash and warm through. Season with salt and pepper, and add Pecorino to taste. Stir until the cheese is combined. Keep warm.
3Cook the pasta according to package directions. Drain but reserve 1/2 cup of cooking water.
4Cook the shallots in the remaining olive oil, without browning. Add the chard, white beans, parsley, capers and pasta. Season with salt and pepper. Add the cooking water to keep moist.
5To serve, place a spoonful of the puréed butternut squash mixture into a serving bowl, top with the pasta and finish with almonds and shaved Pecorino.
You can substitute puréed butternut squash for pumpkin purée.
Chef Jonathan Gushue
Chef Jonathan Gushue is the Owner and Executive Chef of The Berlin in Kitchener.
Registered dietitian Cara Kasdorf specializes in the areas of primary care and sports nutrition at her private practice, based at Grand River Sports Medicine in Kitchener. With a Masters of Applied Nutrition from the University of Guelph, she is also a certified diabetes educator.