132
WHOLEWHEAT PAPPARDELLE 
WITH ROASTED BUTTERNUT SQUASH,BROCCOLI RABE & PUMPKIN SEEDS
serves: 6 to 8 ÷ time: about 45 minutes with premade pasta dough
This is an amazing dish because it takes everyday ingredients and joins them in a delicious andunexpected collaboration. Both the squash and the broccoli rabe have their own strongpersonalities—one sweet and one bitter—and each brings something to the party that would besorely missed if one of them didn’t show up. Combined with the nutty, earthy flavor of thewhole wheat pasta, this is what I call a real team effort.
MISE EN PLACE
1
butternut squash, peeled andcut into
B⁄c
-inch diceExtra virgin olive oilKosher salt
1
bunch of broccoli rabe, toughbottom stems removed
3
cloves garlic, smashedPinch of crushed red pepper
1B⁄c
cups veggie or chicken stock
1
recipe Chef Anne’s All-PurposePasta Dough (page 102), wholewheat variation (see page 103),cut into pappardelle, or
1
poundfresh pappardelle
1
cup freshly grated ParmigianoBig fat finishing oil
B⁄c
cup pepitas (green pumpkinseeds), toasted
1
Preheat the oven to
375
°F.
2
In a large bowl, toss the butternut squashwith just enough olive oil to lightly coat it andsprinkle with salt. Put the squash on a bakingsheet and roast for about
20
minutes, or untilsoft. Reserve.
3
 
Bring a large pot of well-salted water to aboil. Add the broccoli rabe, give it a swish, andimmediately remove it from the water; save thewater to cook the pasta. When the rabe is coolenough to handle, coarsely chop it and set aside.
4
Coat a large wide saucepan generously witholive oil. Toss in the garlic and red pepper andbring to medium heat. When the garlic is goldenbrown and very aromatic,
2
to
3
minutes, removeit from the pan and ditch it—it has fulfilled itsgarlic destiny. Add the roasted squash and thestock to the pan. When the stock has reducedby about half,
5
to
6
minutes, add the broccolirabe.
5
In the meantime, bring the broccoli rabewater back to a boil, add the pasta, and cookfor
4
to
5
minutes or until tender but tooth-
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