Butternut Squash and Lentil Bolognese with Mascarpone
- 1 cup dried lentils
- 1/4 cup Pompeian Robust Extra Virgin Olive Oil
- 1 onion peeled and diced
- 1 pound butternut squash, peeled and cut into ½-inch cubes
- 3 garlic cloves minced
- 1/2 teaspoon dried thyme leaves
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 large bunch swiss chard, stems removed and thinly sliced
- 2 Tablespoons tomato paste
- 1/2 cup Pompeian Burgundy Cooking Wine
- 28 oz. whole peeled tomatoes
- 1 pound rigatoni
- 8 oz. mascarpone cheese
- In a medium pot, combine the lentils with enough water to cover them. Season the water with salt. Bring to a boil and then lower to a simmer, cooking until lentils are tender, about 20-25 minutes. Drain and set aside.
- Meanwhile, in a large pot, heat the Pompeian Robust Extra Virgin Olive Oil over medium heat. Stir in the onion, butternut squash cubes, garlic, thyme, oregano, and salt and black pepper, to taste. Sauté until veggies are tender and starting to caramelize, about 6-8 minutes. Add in the swiss chard and sauté until just wilted, about 2-3 minutes.
- Mix in the tomato paste and sauté for another 3-4 minutes, stirring constantly, until the tomato paste has dissolved. Add the Pompeian Burgundy Cooking Wine, scraping up any bits sticking to the bottom of the pot. Bring to a boil and then lower to a simmer, cooking for 3-4 minutes, until the liquid has reduced by half.
- Add the whole peeled tomatoes to the pot, crushing the whole tomatoes with your hands as you add them in. Bring to a boil and then lower to a simmer, cooking for 10-15 minutes, or until the tomatoes start to break down. Season to taste with salt and black pepper. Stir in the cooked lentils.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until tender, but still firm, stirring occasionally, about 8-10 minutes. Strain and toss with the sauce. Serve topped with dollops of mascarpone cheese.
Author: Eats Well With Others