I adore butternut squash. And I have grown to love kale. Last night I combined the two to make this delicious and hearty (and vegetarian!) pasta dish that imparts an “autumn” vibe. My boyfriend remarked “I could eat this every night”. Winter squash and kale are full of fiber to support health of our digestive tract, are low in saturated fat and cholesterol, packed with nutrients, and full of antioxidants.
Here is what you need…
one butternut squash, a bunch of kale, pasta, a pat or two of butter, olive oil, salt, pepper, fresh rosemary, grated nutmeg, 1-2 cloves garlic, Parmesan cheese
Here is how you do it….
Squash: Wash, remove skin and fibrous center, then cut into small cubes. Spread the cubes out on an aluminum baking sheet. Drizzle with olive oil then sprinkle the fresh rosemary, salt and pepper over top. Use your hands to mix everything around and evenly coat the squash. Roast in a 400 degree oven for 10 minutes, flip them around with a spatula, then roast for another 10 minutes. They should be very soft and slightly browned when they’re done.
Meanwhile…..
Kale: Rinse the kale well, discard thick stems, and coarsely chop. Drop the kale in a pot of boiling water for about 2 minutes. Drain in a colander. You want to soften it up, but refrain from overcooking.
Pasta: Try the papparedelle version that I used here. The thick noodles go well with the autumn veggies. Salt the boiling water. Cook according to the package directions.
Sauce: In a medium saucepan, heat some olive oil and a little bit of butter (use enough to make a light sauce for your pasta). Add the chopped garlic and cook for about 5 minutes on low heat. Add salt, pepper and a dash of grated nutmeg and cook for another 1-2 minutes.
To serve: Tossed the cooked, drained pasta directly in to the pan with the sauce. Then toss in the kale (as much as you like, but I’d say about 2 cups cooked). Grate Parmesan cheese over the top. Use tongs to mix and coat the pasta and kale with sauce and Parmesan. Add salt and pepper to taste. Portion out the pasta/kale mixture in to a bowl and top with the roasted butternut squash.