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.
- 16 ounces uncooked Linguine or your favorite pasta
- 1 small butternut squash
- 1 head garlic
- ½ yellow onion
- 4 cups chopped kale
- 8 Tbsp extra virgin olive oil
- Good quality Pecorino Romano or Parmigiano Reggiano
- Pre-heat the oven to 375 degrees.
- Peel the butternut squash, cut it into halves, remove the seeds, cut them into quarters, and cube them.
- Spread the cubed butternut squash on a baking sheet with parchment paper on it, drizzle two tablespoons of olive oil, then add salt and pepper.
- Trim the top of the garlic head exposing all the cloves, place that on the baking sheet next to the cubed squash, drizzle about one tablespoon of olive oil, then add salt and pepper.
- Roast in the oven for about 40 minutes. Set aside.
- When the garlic is fully roasted, you can easily squeeze the bottom of the clove until it comes out of its “shell”.
- The garlic will come off very easily this way. Toss the garlic “paper or shell” out, chop the garlic, and set aside.
- Meanwhile, cook the pasta al dente as directed on the package. Set aside. Be careful that your pasta doesn't get sticky. If that happens, run it under cold water and let it drain again.
- Let’s put it all together!
- Using a large saucepan heat the last two tablespoon of oil, add the half of the roasted, chopped garlic, the chopped onions, and all the chopped kale.
- Saute the kale until you start to see a vibrant green color on the kale, then add the roasted butternut squash and toss it gently. Transfer to a bowl and set aside.
- Using the same saucepan, add the remaining olive oil and chopped roasted garlic and start adding your pasta, making sure the stove is set to a medium heat.
- Coat the pasta with the olive oil and garlic until well covered.
- Add the kale and butternut squash from the bowl and toss it all together.
- Do this in steps in your sauce pan is not big enough.
- The final touch is the cheese of your choice. Add salt or pepper if needed.