This pasta with roasted kale and butternut squash is hearty and tasty, and it's great for a cozy dinner. The roasted butternut squash is sweet, and it goes well with the bitter kale and salty Parmesan cheese.
Ingredients: 1 butternut squash, peeled and diced. 1 bunch kale, stems removed and leaves torn. 8 ounces pasta of your choice. 3 tablespoons olive oil. 2 cloves garlic, minced. 1/4 teaspoon red pepper flakes. Salt and pepper to taste. Grated Parmesan cheese for serving.
Instructions: Preheat the oven to 400F 200C. Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and lightly browned. In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain and set aside. While the pasta is cooking, heat the remaining olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, and cook for 1-2 minutes until fragrant. Add the torn kale leaves to the skillet and saut until wilted, about 3-4 minutes. Add the roasted butternut squash and cooked pasta to the skillet with the kale. Toss everything together until well combined. Season with additional salt and pepper if needed. Serve hot, garnished with grated Parmesan cheese. Enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
Lazy Annie
