The next recipe in our Holiday Recipe Series is perfect for a non-traditional Thanksgiving meal or as an addition to a more traditional turkey dinner! This Roast Cauliflower, Butternut and Pomegranate Orrechietti uses fresh, in-season ingredients. Supplemented with ricotta toasted pinenuts and baby kale, this dish is healthy and delicious. Pair it with our Paso Robles Pinot Grigio and you've got a balanced meal!
1. 1 cup squash, peeled and cut into pieces
2. 1 cup cauliflower florrets
3. 1 large Pomegranate (seeds) / cup of seeds
4. 1 large brown onion, halved and sliced
5. 6 Garlic cloves
6. Fresh Tarragon
9. 1/4 cup olive oil
10. Sea salt
11. 1 cup dry or ½ cup fresh orecchiette pasta
12. 2 tablespoons butter
13. 1 teaspoon fresh cracked pepper
14. 2 cup Tuscan baby kale leaves; torn or chopped into 1 inch pieces
15. 4 Ounces Ricotta, spooned on to finish at end
Heat the oven to 425 degrees.
Put the squash, cauliflower, garlic, tarragon leaves and sliced onion on a rimmed baking sheet and toss with 2 tablespoons of the olive oil and a pinch of salt and sumac. Roast until tender and lightly browned, about 40 minutes, stirring once in the middle.
Bring a large pot of water to a boil; add 1 or 2 tablespoons salt and the orecchiette; cook until al dente.
While the pasta is cooking, place a large sauté pan over medium-high heat; when the pan is hot, add the ground pepper and toast until fragrant, about 1 minute.
Add the butter and remaining 2 tablespoons olive oil. Stir together until the butter melts, then remove from the heat.
Drain the pasta, reserving 3/4 cup of the cooking water in a heatproof measuring cup.
Put the sauté pan over medium heat again. Add the pasta to the pan along with the squash, onion, and the cauliflower; toss it all together
Stir the kale leaves into the hot pasta at end for 60 secs just to warm but not wilt.
Serve scattered with pomegranate seeds, toasted pinenuts and finally - with dollops of ricotta cheese on the plate.
Hope you enjoy! Sending thanks to our supporters wishing everyone a safe and happy holiday!
The ONEHOPE Team