1 lb white acorn squash, peeled and cubed
1 lb escarole, chopped
15 oz canned cannelloni beans, drained
2 cups cubed cooked turkey (or chicken)
1/2 cup chicken or turkey stock
2 shallots, minced
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon olive oil
10 oz small shaped pasta (I used radiatori)
Cook the pasta according to package instructions. Heat butter and oil in a large skillet. Saute the squash and shallot until softened. Add the escarole, turkey, garlic, salt, pepper and beans. Add the broth. Saute until cooked through. Toss with hot pasta.
This is one of those recipes that really looks like nothing but is actually really, really good. I haven’t cooked much with escarole before as I’ve rarely seen it at the store and when I looked up recipes that called for it I found a bunch of soup. Soup is well and good but frankly isn’t something I generally get too excited about. I decided to just treat it as I would spinach or rapini and came up with this pasta dish using up some other ingredients I had on hand. Luckily, all of the disparate ingredients come together and create this perfect, homey, flavorful dish. The bitter greens are tempered by the sweet squash and mild turkey and the mixture forms its own sauce after a bit of broth is added. I love dinners that need little effort but yield great results!