Pasta with Kale, Roasted Sugar Pumpkin, and Butternut Squash

For my weekly vegetarian challenge, I served up this big baby. It was so delicious and super seasonal, it may just rank as one my favorite pasta dishes of all time. Next week’s goal is to find a satisfying vegetarian dish that isn’t pasta or cheese-based. This madness just can’t continue.

Pasta with Kale, Roasted Sugar Pumpkin, and Butternut Squash
serves 8 / adapted from this recipe

Here’s what I used:

  • 1 medium butternut squash (about 2.5 pounds), peeled, and chopped into 1/2 inch dice
  • 1 medium sugar pumpkin, peeled, seeds and guts removed, and chopped into 1/2 inch dice
  • 3-4 fresh thyme sprigs, leaves removed from stem and chopped
  • 1½ pounds rigatoni (I prefer de cecco)
  • 2 large shallots, chopped
  • 2 cloves of garlic, chopped
  • 1½ bunches kale, thick stems removed and roughly chopped
  • ½ cup vegetable broth
  • 1 1/2 cups half and half (I used fat free)
  • 1½ cups grated Fontina cheese
  • Whole nutmeg cloves
  • ½ cup grated parmiggiano regianno
  • 1/4 cup bread crumbs
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper

Here’s what I did:

  1. Preheat oven to 400F and put a large pot of water on to boil.
  2. Spread prepared squash and pumpkin on a large baking sheet. Drizzle evenly with a little olive oil and season with S&P and a few grates of nutmeg.
  3. When oven is hot, roast squash and pumpkin for about 25 minutes until tender – flip once midway. Make sure to taste for seasoning after cooked- may need more salt. Reserve squash and leave oven on.
  4. In a large dutch oven or pot, heat olive oil and saute shallots for 3-4 minutes over medium heat. Add garlic and saute for an additional 1-2 minutes until fragrant. Season with S&P.
  5. Add thyme and then the chopped kale a little at a time until wilted. Season with S&P and a little grated nutmeg. Add veggie stock and cover for 10 minutes until kale is tender.
  6. Drop pasta into boiling water and cook to 2 minutes under box directions. Drain.
  7. Add half & half to the kale mixture and heat through gently.
  8. Add squash, pumpkin, fontina and cooked pasta to the kale mixture and stir gently to combine.
  9. Transfer to a 9×13 casserole dish (or 2 smaller dishes). Mix parmiggiano with breadcrumbs and sprinkle on top of pasta mixture.
  10. Bake at 400 for 25-30 minutes.
  11. Eat it.
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3 thoughts on “Pasta with Kale, Roasted Sugar Pumpkin, and Butternut Squash

  1. Marie80 says:

    HOLY BATMAN! I tasted this on Friday and was blown away at the subtle but extremely satisfying flavors. Not greasy at all slightly crunchy kale with tender squash. I never make pasta without 5 plus cloves of garlic and red pepper flakes, and after tasting this Ii realize how I limit myself with the flavor profile I always use! Will be making this for the family Thanksgiving feast. LOVE IT, Well done Vanessa!

  2. This looks so good! I recently tried kale for the first time and have been looking for other ways to use it. This one will definitely be on my menu in the near future!

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