Description
This roasted butternut squash pasta is a zesty mix of garlic and chili-toasted breadcrumbs, kale and Parmesan tossed in bowtie-shaped pasta.
Ingredients
- For roasted butternut squash
- 1 butternut squash (about 3 pounds), peeled and diced 1/2-inch
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- For pasta
- 8 ounces farfalle pasta
- 2 tablespoons olive oil plus more for serving
- 1/2 cup panko breadcrumbs
- 3 garlic cloves, minced
- 1 red finger chile pepper, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups chopped curly kale
- 1/4 cup grated Parmesan
- 2 tablespoons minced chives
Instructions
- Preheat the oven to 400 degrees F.
- Toss the butternut squash with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread across a sheet pan. Roast the squash until tender and lightly browned at the edges, about 25-30 minutes.
- Cook the pasta in salted boiling water until al dente according to package instructions and drain.
- Heat 2 tablespoons olive oil in a large skillet over medium high heat. Toast the breadcrumbs until golden, about 2 minutes. Then add the garlic, chilies, 1 teaspoon kosher salt and 1/2 teaspoon black pepper and sauté for 30 seconds letting the mixture get fragrant.
- Add the kale sautéing it for a few minutes till it starts wilts. Carefully fold in the butternut squash and pasta.
- Stir in the Parmesan and chives. Drizzle with olive oil before serving.
Notes
If you want the dish to be vegan, omit the cheese and use 2 tablespoons nutritional yeast as a substitute.
Keywords: roasted butternut squash pasta, squash pasta
My husband said it was the best dish I’ve cooked so far. And i cooked a lot. That says something!
★★★★★
I really enjoyed this recipe and it was easy to make ..
Absolutely delicious!! One of my daughters follows a vegetarian diet… this fits all that is required for her and the rest of the family loved it too! Awesome, thanks.
★★★★★