Butternut Squash And Baby Kale Pasta Recipes

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.

BUTTERNUT SQUASH AND BABY KALE PASTA

Steps:

• Prehear oven to 350 degrees.
• Peel and cut squash into 1/2 pieces. Toss with olive oil and roast on a baking sheet, uncovered, until squash is soft,mabout 45 minutes ton1 hour.
• Meanwhile, cook pasta according to package directions, and toast pine nuts.
• In large pan, sauté onions and garlic until translucent. Add kale, broth and goat cheese. Cook until kale begins to wilt, approximately 3 minutes.
• Toss squash, kale mixture, pine nuts and red pepper flakes together. Serve immediately.

BALSAMIC BUTTERNUT SQUASH WITH KALE

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.