I am a huge fan of butternut squash and kale– I just love the combination of texture, color, and flavor. It is a great way to start any dish, really. I have had them for breakfast by adding some sunny side eggs, I have had them in stews and soups, with a warm bowl of quinoa, and I have wanted to try them with some pasta.
Dinners don’t have to be complicated. We also don’t have to feel like every pasta dish we make needs to be served with some sort of a sauce. This pasta has no tomato or cream base sauce, but the key is to use a good quality extra virgin olive oil and roasted garlic. These two ingredients will be infused in the dish, and combined with the other ingredients they will give you a very satisfying flavor.
My favorite pasta dish is Spaghetti Aglio e Olio which has a tremendous flavor– why? Because of the garlic and olive oil. My older son asks me to prepare it all the time. It is simple, really fast to make, and very satisfying. This butternut squash kale pasta will have the same flavors but better, once we add the butternut squash and kale, this dish will be a perfect addition to your fall menu.
Now, when it comes to cheeses, I highly recommend Pecorino Romano (sheep’s milk cheese with a great tangy flavor) or Parmigiano Reggiano (cow’s milk cheese with a great nutty flavor). Your dish will be complete!
This fall, try to take advantage of the beautiful vegetables that in season, roast them with some olive oil, and add them to your pastas. I hope this pasta dish inspires you to try other ways to cook your pastas at home.