Roasted Kale And Butternut Squash Pasta Recipes
PASTA WITH KALE PESTO AND ROASTED BUTTERNUT SQUASH
Here is a one-pot meal designed explicitly for the hungriness of a long-distance runner, with garlicky kale pesto and sweet roasted butternut squash. Making the pesto with kale instead of basil gives it a structure the basil-rich original lacks, and it interacts beautifully with the crisp-and-soft smoothness of the roasted squash. A terrific dish.
Provided by Melissa Clark
Categories dinner, easy, one pot, pastas, main course
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 11
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.
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.
Nutrition Facts : Calories 412 kcal, Carbohydrate 47 g, Cholesterol 11 mg, Fiber 8 g, Protein 9 g, SaturatedFat 5 g, Sodium 211 mg, Sugar 5 g, Fat 22 g, UnsaturatedFat 0 g
BALSAMIC BUTTERNUT SQUASH WITH KALE
This is a great side dish for the holidays, with the added benefit of kale! Surprisingly tasty. Serve hot or cold.
Provided by Danielle Walquist Lynch
Categories Side Dish Vegetables Greens
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place squash in a bowl; add onion, 1/2 of the balsamic vinegar, brown sugar, vegetable oil, salt, and pepper and toss to coat. Spread mixture in a single layer onto a baking sheet.
- Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes.
- Combine kale and broth in a heavy-bottom skillet; bring to a light simmer. Cover skillet, reduce heat, and cook until kale is tender but still bright green, about 5 minutes; drain any excess liquid. Mix kale, squash mixture, and remaining balsamic vinegar together in a serving bowl.
Nutrition Facts : Calories 72.5 calories, Carbohydrate 14.1 g, Fat 1.8 g, Fiber 1.9 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 103.3 mg, Sugar 5.2 g
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PASTA WITH SAUSAGE, ROASTED BUTTERNUT SQUASH, AND KALE
From sharedappetite.com
Servings 4Total Time 40 minsEstimated Reading Time 4 mins
- Preheat oven to 400°F. Spread diced butternut squash in an even single layer on a baking sheet covered in aluminum foil. Drizzle with 1 tablespoon olive oil, season generously with Kosher salt and freshly ground black pepper, and toss to coat. Roast in oven until fork tender, about 20-30 minutes.
- Meanwhile,heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and cook, using a wooden spoon to break up sausage into bite-sized pieces, until meat is fully browned, abut 5 minutes.
- Meanwhile, bring a pot of salted water to a boil. Cook the rigatoni according to package directions for “al dente” pasta and drain, reserving 1 cup of the pasta water.
- In the emptied pot in which you cooked the pasta, add the remaining 1 tbl. of olive oil over medium heat. Add garlic and cook, stirring constantly, for 30 seconds. Add kale (in batches if necessary since it’ll wilt down as it heats) and cook, stirring occasionally, until all kale is soft and wilted, about 5-7 minutes. Season with Kosher salt and freshly ground black pepper. Add roasted butternut squash and cooked sausage.. Cook, stirring constantly and being carefuly not to mush the squash, for 1 minute. Add pasta, reserved pasta water, and Parmigiano Reggiano. Season with Kosher salt and freshly ground black pepper. Cook briefly until flavors are combined, about 1 minute. Serve with extra Parmigiano Reggiano, if desired (it will be). Garnish with fresh sage. Devour.
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