Roasted Butternut Squash Kale Pasta

Butternut Squash


Panko Breadcrumbs





Olive Oil

Salt Pepper

Red Finger Chile Pepper

On a sheet pan, toss the butternut squash with olive oil, salt and pepper.

Roast at 400 degrees F until tender and lightly browned at the edges.

Cook the pasta in salted boiling water until al dente and then drain.

Heat the olive oil in a large skillet over medium high heat. Toast the breadcrumbs.

Stir in the minced garlic and chilies, salt and pepper.

Add the kale sauteing it for a few minutes until it starts to wilt.

Carefully stir in the pasta and roasted butternut squash.

Finish with grated Parmesan and chives. 

Roasted Butternut Squash Kale Pasta