OMG, so far all I have written is the title of this post, and my stomach is already growling. Penne with Butternut Squash and Kale is my new favorite pasta! And I am a pasta fanatic, so that’s saying something.It’s so different from all of the other pasta recipes I’ve tried, which are typically tomato based (and often have ample cheese).
In this recipe, the butternut squash and caramelized onions give the dish a magnificent sweetness that that complements the savory kale and Parmesan. And dare I say this pasta is healthy? I think so! Butternut squash and kale are both superfoods, and sauce is made from a little white wine, not oil.
I admit, this recipe is a little time-consuming (the caramelized onions and squash take a while), but not necessarily labor intensive– you just have to plan ahead. I tend to get the onions and squash started, go do things around the house for a while, and then resume. Once the onions, squash, and pasta are cooked, it all comes together quickly. And oh my goodness, is it worth the wait!! If you love it half as much as I do, you’ll be very pleased.
Pasta with Butternut Squash and Kale
(recipe by Rikki Snyder)
- Butternut squash, peeled and cut into 1-inch cubes
- 2 medium onions, thinly sliced
- 1 clove garlic
- 1 bunch kale, stems removed and leaves torn
- 1/3 cup white wine
- 8 oz penne pasta
- 4 tbsp extra virgin olive oil, divided
- Salt and pepper, to taste
- Parmesan, to taste
- Heat 1 tbsp oil in a skillet over low heat. Add the onions and a pinch of salt. Cook until completely caramelized, stirring occasionally at first, then more often as the onions begin to brown. This could take anywhere from 30 minutes to up to an hour. Season with pepper and remove from skillet when done.
- Meanwhile, preheat the oven to 400 degrees. Toss butternut squash with 2 tbsp oil, salt, and pepper on a baking sheet. Bake for 45 to 50 minutes or until tender.
- Cook pasta according to package directions.
- When onions, squash, and pasta are ready, add 1 tbsp oil to a large skillet (you can use the same one you had used for the onions to cut down on dishes). Add the garlic and cook 30 seconds.
- Add kale and saute for 1 minute, then add wine to the skillet. Continue to cook until the kale has wilted, about 2-3 minutes.
- Stir in pasta, onions, and squash; cook until heated through, about 2-3 minutes more.
- Season with salt and pepper, and sprinkle with parmesan.
Makes 4 servings.