Tuesday, October 21, 2014

Roasted Butternut Squash Pasta with Creamy Kale Pesto

My squash love continues...and how could I resist? Butternut squash is one of my absolute favorites. It's sweet and creamy flavor becomes magical when roasted and the crispy squash cubes add the perfect "bite" to this pasta. Kale and butternut squash are a great pairing and this dish is sure to satisfy picky eaters. It's also good cold if you have a little leftover. Enjoy!


1. Preheat oven to 425. Line a baking sheet with parchment paper or silpat.
2. Place cubed squash in a single layer on the sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper. Bake for 25-30 minutes, or until brown and crispy, stirring half way through.


3. Meanwhile, cook pasta according to package instructions. Drain and set aside.

4. In a food processor or powerful blender, combine kale, roasted red peppers, garlic powder, slivered almonds, lemon juice, heavy cream and 1/2 cup parmesan cheese until smooth.


5. Place pesto and pasta in a large mixing bowl and stir until pasta is well coated. Add roasted squash and gently stir to combine. Serve.




Roasted Butternut Squash Pasta with Creamy Kale Pesto
Serves 6

All you need:
1 small butternut squash, peeled, seeded and cubed
1/2 cup olive oil, divided
Salt and pepper, to taste
1 (14.5 oz.) box whole grain pasta
2 cups chopped kale, stems discarded
1 (12 oz.) jar roasted red peppers, drained
1 tablespoon garlic powder
1/2 cup toasted slivered almonds
Juice of 1 lemon
3 tablespoons heavy cream
1/2 cup shredded parmesan cheese, plus more for garnish

All you do:
1. Preheat oven to 425. Line a baking sheet with parchment paper or silpat.
2. Place cubed squash in a single layer on the sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper. Bake for 25-30 minutes, or until brown and crispy, stirring half way through.
3. Meanwhile, cook pasta according to package instructions. Drain and set aside.
4. In a food processor or powerful blender, combine kale, roasted red peppers, garlic powder, slivered almonds, lemon juice, heavy cream and 1/2 cup parmesan cheese until smooth.
5. Place pesto and pasta in a large mixing bowl and stir until pasta is well coated. Add roasted squash and gently stir to combine. Serve.

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