OK, we know it’s been another while since we’ve posted here, but we promise we haven’t stopped cooking up delicious vegetarian meals. Now that it’s finally getting chilly, we’re moving towards more cold-weather dishes, which is why we were delighted to find this recipe in Bon Appétit. It brings together some seasonal butternut squash and kale and pairs them in one of our favorite foods: pasta! And while you might find this an unusual combination, since you really don’t see butternut squash in pasta aside from as a filling in ravioli, these two vegetables are nicely seasoned and covered in an interesting topping, which all makes for a delicious, veggie-filled meal that feels just right for this time of year. So if you think our adaptation of this new take on pasta looks intriguing, read on to see how you can make it for yourself.
You’ll need:
- Pecans
- Breadcrumbs – we used panko
- A lemon
- Olive oil
- 1-2 pounds of peeled, cubed butternut squash
- Dried oregano
- 12 ounces of pasta
- Garlic
- A bunch of kale
- A stick of butter
- Parmesan cheese
- Parsley
You’ll want to start by making the pasta topping: chop 1/2 cup of pecans rather finely in a food processor and mix with 1/2 cup of breadcrumbs. Spread out this mixture on a baking sheet and toast at 350°F for 8 minutes.
When you take your sheet out of the oven, let it cool a little bit, then pour the mixture into a bowl and stir with a pinch of salt, the zest from your lemon, and a teaspoon of olive oil. You can set this aside for now.
Next, take your squash cubes and toss them with 2 tablespoons of olive oil. Spread them across your baking sheet and sprinkle with salt and pepper plus 2 teaspoons of dried oregano.
Roast in your oven at 400°F for 25 minutes, until browned. While you’re waiting, start boiling water for your pasta and then cook the pasta for only 7-8 minutes.
You’ll also want to warm a tablespoon of oil over medium heat in a large, high-sided pan, then slice up 6 garlic cloves and cook them in the oil for a minute or so. Tear all your kale into bite-sized pieces and place it in the pan to wilt for 2 minutes.
Now scoop out a cup of the water the pasta is cooking in and pour that on top of the kale, letting the kale steam for another few minutes until it’s fully wilted. With the heat still on, add in all your butter and stir around until it’s melted, then mix in your drained pasta plus 1/4 cup of shredded Parmesan until everything coats the pasta evenly. Take the pan off the heat and stir in the squash along with 1/4 cup of chopped parsley and the juice from your lemon.
Now you can serve up the pasta, topped with the pecan-breadcrumb mix and some extra Parmesan and parsley.
There’s a lot of different cooking techniques that come together to make this pasta: you use your oven to toast some pecans and breadcrumbs and then to roast the squash, plus you’re also boiling pasta, sautéing garlic, wilting kale, and mixing it all together to create this colorful dish. It takes some amount of effort – though trust us, getting pre-cut squash definitely makes things easier -and the interesting pasta that results is worth it. We liked the contrast between the noodles and the roasted squash, the soft kale, and the toasty, crunchy topping. It all makes for a delicious, fall-feeling pasta that’s rich but also stuffed with vegetables for a nicely seasonal meal.