Recipe:

Butternut Squash with Celery Leaves and Orecchiette

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Serves 4

Celery leaves have the fresh, crisp flavor of celery with a much lighter texture than the stalks themselves. Stir the pale, inner leaves from a bunch of celery into this hearty squash dish.

Ingredients

1 onion, diced
3 to 4 tablespoons extra virgin olive oil
1 pound butternut squash, peeled and diced (about 1/2-inch)
1/2 pound Roma tomatoes
1 clove garlic, minced
Sea salt and ground black pepper, to taste
1/2 cup water
1/4 cup chopped fresh pale-green celery leaves
1 pound orecchiette pasta, cooked al dente
Freshly grated Parmigiano-Reggiano, to taste

Method

Sauté onion in olive oil about 10 minutes or until soft. Add squash, tomatoes, garlic and season to taste with salt and freshly cracked black pepper. Add about 1/2 cup water, cover and let simmer about 15 minutes till squash is cooked. Be careful not to overcook squash, as it has a tendency to become too soft during the last minutes of cooking. Mix in celery leaves, serve over warm pasta and sprinkle with Parmigiano-Reggiano.

Nutrition

Per serving (343.74g-wt.): 520 calories (140 from fat), 16g total fat, 2.5g saturated fat, 16g protein, 81g total carbohydrate (9g dietary fiber, 5g sugar), 85mg cholesterol, 370mg sodium

Tags: Entertaining, Italian, Vegetarian, Low Sodium, High Fiber

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