Fall Pasta with Butternut Squash and Kale

This pasta with butternut squash, kale and caramelized red onions is the epitome of a fall dish. It just feels warm and comforting.

I love the concept of eating what’s in season. It just makes sense with the rhythms of life. There are so many wonderful flavors and vegetables associated with each season. In my opinion, butternut squash and caramelized red onions just really represent fall. Kale seems more appropriate for the whole year. But I combined these three things to put into a pasta dish and I love the results.

Here’s what you need:

• 1 butternut squash cut into small cubes
• 4 T olive oil
• salt and pepper
• pinch of cayenne
• 1/4 t nutmeg
• 1/2 lb orecchiette pasta
• 2 cloves garlic, minced
• 1 bunch kale
• 2 c broth (vegetable or chicken)
• 1/2 c white wine
• 1 red onion, thinly sliced
• 1/2 c heavy cream
• 1 T fresh sage, chopped

Preheat the oven to 425. Toss the butternut squash cubes in 1 T of the olive oil, salt, pepper, a pinch of cayenne and the nutmeg until coated. Roast until tender – about 30 minutes. Set aside.

Next, heat another tablespoon of olive oil in a medium saucepan over medium heat. Cook the onions until caramelized. This takes 25-30 minutes. If they seem like they’re burning, turn the heat down more. You want them to just get caramelized, not burned.

In another pan, heat another tablespoon of olive oil on medium high heat and add the garlic and kale. Stir and then add 1/2 c of the broth. Cook until the broth has almost completely absorbed and the kale is softened. Add the onions and squash.

Add the wine and cook for 2 minutes. Then add the rest of the broth and reduce for about 10 minutes. While this is reducing, cook the pasta according to the box instructions, drain and set aside.

Now add the cream to the sauce mixture. Finally, stir in the pasta, turn off the heat and stir until everything is fully incorporated. Top with parmesan for serving.

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Fall Pasta with Butternut Squash and Kale

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Ingredients

• 1 butternut squash cut into small cubes
• 4 T olive oil, divided
• salt and pepper
• pinch of cayenne
• 1/4 t nutmeg
• 1/2 lb orecchiette pasta
• 2 cloves garlic, minced
• 1 bunch kale
• 2 c broth (vegetable or chicken)
• 1/2 c white wine
• 1 red onion, thinly sliced
• 1/2 c heavy cream
• 1 T fresh sage, chopped

Instructions

1

Preheat oven to 425.

2

Peel and cube the squash.

3

Toss the squash in 1 T olive oil, salt, pepper, cayenne and nutmeg until well coated.

4

Roast on baking sheet for 30 minutes. Set aside.

5

Thinly slice the onions.

6

Heat another tablespoon of olive oil in a saute pan on medium low heat and cook the onions until they are caramelized - 20-25 minutes.

7

Turn heat down to low if the onions start to burn.

8

In a separate large pan, heat another tablespoon of olive oil on medium high heat.

9

Add the garlic and kale. Stir, then add 1/2 cup of the broth and cook until broth is mostly absorbed.

10

Add the onions and squash and stir.

11

Add the wine and cook for 2 minutes.

12

Add the rest of the broth and let simmer for about 10 minutes.

13

While this is reducing, cook the pasta according to box directions.

14

Drain pasta.

15

Add the cream to the sauce mixture, then stir in the pasta.

16

Remove from heat and stir until everything is incorporated.

17

Top with parmesan cheese.