The inspiration for this dish came from The Splendid Table’s Sweet Roaster Butternut Squash and Greens Over Bow-Tie Pasta. I really like the sweetness that recipe brings to the roasted vegetables, but not the very creamy sauce. So, I adjusted the ingredients and technique to what works for me and came up with a lighter dish that received rave reviews at dinner!
Pasta with Sweet-Roasted Butternut Squash and Kale
Adapted from The Splendid Table’s Sweet Roaster Butternut Squash and Greens Over Bow-Tie Pasta.
1 1/2 pounds butternut squash, peeled, seeded, and cut into bite-sized chunks (from Highland Orchards)
1 medium to large onion, cut into 1-inch chunks
3 cups kale, washed, dried, and torn into small pieces (from Highland Orchards)
4 large garlic cloves, coarse chopped
1/3 cup good-tasting extra-virgin olive oil
1/4 tsp red pepper flakes
1 Tbsp demerara sugar
Kosher salt and freshly-ground black pepper
12 oz bow-tie pasta
1 Tsbp high-quality extra-virgin olive oil
1 – 2 Tbsp half and half.
1 cup Balsamic BellaVitano cheese, shredded
Preheat the oven to 450 F. Bring a large pot of salted water to a boil.
In a large bowl, toss together the squash, onion, kale, garlic, !/3 cup oil, pepper flakes, sugar salt and pepper.
Roast for 25 minutes, or until the squash is tender, turning the vegetables two or three times during roasting. Remove the kale.
Meanwhile, cook the pasta according to package directions. Drain in a colander.
Turn on the broiler to caramelize it the squash. Watch the vegetables closely, turning as needed. Anticipate about 5 – 8 minutes under the broiler. You want crusty brown edges on the squash.
Place the vegetables and pasta in a large serving bowl. Add 2/3 of the cheese.
Drizzle with the high-quality oil and half and half. Taste and adjust seasoning.
Serve topped with some more cheese. Serve hot and enjoy!