Creamy Butternut Squash And Kale Spaghetti With Pecans And Pecorino Cheese Recipes

ROASTED KALE AND BUTTERNUT SQUASH PASTA

Steps:

• Prepare the oven and pasta water: Arrange the oven racks to the top and bottom third of the oven. Preheat it to 350°F. Fill a large pot with water. Salt it generously and set it over high heat. It will be used to boil the pasta.

CREAMY BUTTERNUT SQUASH AND KALE SPAGHETTI WITH PECANS AND PECORINO CHEESE

Steps:

• Before You Cook Turn oven on to 425 degrees. Let preheat, at least 10 minutes Bring 8 cups water and 2 tsp. salt to a boil in a medium pot If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions Meat lovers! If adding protein, cook in a large non-stick pan, then transfer to a plate before starting sauce in Step 4. Serve on top of pasta. If using chicken, pat dry. Season all over with 1/4 tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil over medium-high heat until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and season with a pinch of salt and pepper. Cook with 2 tsp. olive oil over medium-high heat until shrimp reach minimum internal temperature, 2-3 minutes per side. If using bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp, 6-8 minutes. Transfer to towel-lined plate to remove excess oil. 1 Roast the Butternut Place butternut squash on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil into squash.Spread into a single layer and roast in hot oven until browned and tender, 15-20 minutes.While squash roasts, cook pasta. 2 Cook the Pasta Once water is boiling, add pasta and cook until al dente, 8-10 minutes.Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, prepare ingredients. 3 Prepare the Ingredients Stem kale and coarsely chop.Coarsely crush Parmesan crisps.Mince garlic. 4 Make the Sauce Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add garlic to hot pan and stir constantly until aromatic, 30-60 seconds.Add cream, kale, pecorino, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until thickened slightly and kale is wilted, 2-3 minutes. 5 Add Pasta and Finish Dish Add pasta, 1/4 cup pasta cooking water, and a pinch of salt to pan and stir occasionally until pasta is coated with sauce, 1-2 minutes.Remove from burner.If pasta is too dry, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping pasta with butternut squash and garnishing with pecans and Parmesan crisps. Bon appétit!

PASTA WITH KALE PESTO AND ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees. Use a vegetable peeler to peel squash, then halve it lengthwise and scoop out seeds. Dice squash flesh into 1-inch pieces, place on a baking sheet, and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, making sure there is space between them. Roast, stirring squash pieces once or twice, until golden brown and tender, about 30 minutes.
• Meanwhile, bring a large pot of salted water to a boil; have ready a bowl of ice water. Drop kale into boiling water and cook for 45 seconds. Use tongs or slotted spoon to transfer kale to ice water. Bring water in pot back to a boil, adding more if necessary so there is enough to cook pasta.
• Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves. When water in pot comes back to a boil, cook pasta according to package directions.
• In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in the oil until fully incorporated. Taste and add more salt dissolved in a little lemon juice, if necessary.
• Drain pasta, reserving a little cooking water. Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.