One of my favorite memories from when my kid was born was when my aunt came to visit me. I remember her calling me as she landed and I started to cry because the baby’s umbilical cord fell off and I thought I might pass out. There’s a reason I didn’t go into the medical field.
We barely did anything – lots of talking, baby holding, and Mrs. Maisel. And that’s why it was so great – a visit without the pressure of having a “visitor.” One highlight was a dinner she made me – butternut squash ravioli with kale and pine nuts. The pine nuts were a nice touch that I would not have thought to add.
Another thing I remember was being so hungry the next morning that I ate it out of the refrigerator. She told me she could warm it up for me, but there was no time, I needed to eat that moment. This recipe was inspired by that dinner – and it’s good both hot and out of the refrigerator. It reminds me of my Cruciferous Pasta because it checks so many boxes – vegetables, carbs, salt, fat, flavor, comfort. It also fits into my new “easy dinner easy clean up” theme. The recipe takes a long time because of the squash roasting, but it’s not complicated and there is not a lot of active cooking.
As the days get shorter, the weather gets a bit chillier, and we all prepare to face a different sort of winter this year, I hope this dish brings you comfort.
Roasted Butternut Squash and Kale Pasta
4 Servings
Ingredients:
4 cups butternut squash, large dice
3 tablespoons, plus 1 teaspoon olive oil, seperated
1/2 teaspoon salt, seperated, plus more for taste
2 cups lacinato kale, destemmed and packed
1 tablespoon fresh sage, chopped
8 ounces pasta
1/2 cup pine nuts
1/2 cup of parmigiano reggiano, shredded (optional)
Salt and pepper for taste
Directions:
1. Preheat oven to 425° and line a baking sheet with parchment paper.
2. Place the butternut squash on your prepared baking sheet and toss it in scant 1 tablespoon of olive oil, 1/4 teaspoon of salt, and black pepper to your liking. Place in the oven for 40 minutes, tossing once halfway through roasting.
3. While the squash is roasting, place the kale and sage in a bowl and massage is with 1 teaspoon of olive oil and a large pinch of salt. When the butternut squash is done roasting, turn off the oven and remove the baking sheet, scatter the kale among the butternut and place in the hot oven for 3 minutes or until it becomes slightly crispy but not browned.
4. Prepare the pasta according to its directions while the squash is cooking. Drain and place in a large bowl, tossing it with 2 tablespoons of olive oil and 1/4 teaspoon of salt.
5. Combine the butternut squash, kale, pine nuts, and parmigiano reggiano and season with salt and pepper to your liking.
Question: How are you preparing yourself for the colder months?
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