I took their recipe for Sweet Roasted Butternut Squash and Greens over Bow Tie Pasta and turned it into Here's What I had in the Fridge Instead Pasta, and it was delicious. Instead of greens I used brocolinii, a delicious cross between broccoli and Asian broccoli, and substituted a different pasta and cheese.
Following their recipe I tossed butternut squash, broccolini, onion, basil, sage, and garlic with olive oil and a bit of brown sugar.
Everything was roasted for about 25 minutes and then the whole sheet had a quick broil to caramelize the squash a bit.
Meanwhile, since my husband really thinks every meal and snack should include bread and I have him convinced that polenta is the very same thing, I started some spears crisping on the stovetop.
I had some really nice pappardelle left from a whole package. My ratio of pasta to vegetables is usually quite heavy on the vegetable side, much to my husband's dismay, but gives me less of a twinge nutritionally and financially when I buy a fabulous imported pasta.
Finally, the drained pappardelle went back into the pot where it was tossed with the vegetables, a little half and half, and Parmigiano-Reggiano (another substitution).
It's going into the recipe journal, by unanimous decision. The crisped polenta was a nice accompaniment, as would be some white beans with sage. Next time.