Roasted Butternut Squash Kale Pasta
This roasted butternut squash pasta is a zesty mix of garlic and chili-toasted breadcrumbs, kale and Parmesan tossed in bowtie-shaped pasta.
Servings: 4
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
You can make these substitutions:
Use sweet potatoes instead of butternut squash.
Try another short pasta shape such as penne or fusilli.
Instead of kale, you can use swiss chard, collard greens or spinach.
To make the pasta vegan, leave out the Parmesan and stir in nutritional yeast.
You can store leftovers in an airtight container in the refrigerator up to 3 days. You can warm them in the microwave or eat them cold as a pasta salad with a splash of vinaigrette.
Nutrition
Calories: 554kcal | Carbohydrates: 98g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 1365mg | Potassium: 1687mg | Fiber: 12g | Sugar: 11g | Vitamin A: 45659IU | Vitamin C: 116mg | Calcium: 365mg | Iron: 5mg