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CSA Week 20: Butternut & Broccoli Rabe Pasta

October 22, 2010

I love broccoli rabe, but my husband is slightly less keen on its bitter taste.  I came up with the meal as a way to balance out the rabe with other ingredients, like the sweetness of the squash and the saltiness of the cheese.  I will definitely be making this again.

Pasta for dinner!


  • 1 pound pasta (I used campanelle)
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 tbsp butter
  • 1 leek, chopped and well rinsed
  • 1 pound sweet italian sausage OR 1 can cannelini beans, drained and rinsed
  • 1 butternut squash, peeled, seeds removed and chopped
  • 1 bunch broccoli rabe, rinsed and roughly chopped
  • salt, pepper, and parmesan cheese to taste

All the ingredients together like a happy family!

1. Cook pasta according to instructions.  Drain and return to pot.  Toss with olive oil and vinegar.

2. Combine the first 5 ingredients in a pan and cook covered over medium heat until the squash has broken down and the sausage is cooked.  You can add ingredients one by one as you chop also; it doesn’t make much of a difference here.  If it starts to dry out, add a few spoonfuls of pasta water.  The beans offer a nice textural contrast and a vegetarian option.  Add salt and pepper to taste.

The finished "sauce"

3. Combine the pasta with the “sauce” and stir to mix together.  Serve with cheese (and maybe some hot sauce).

Yield: 6 servings

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