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American
Butternut Squash and Kale Fusilli Pasta

11 INGREDIENTS • 8 STEPS • 40MINS

Butternut Squash and Kale Fusilli Pasta

Recipe

4.4

5 ratings
Recipe by Chef Robert Lupo.
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Recipe by Chef Robert Lupo.
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.

40MINS

Total Time

$4.05

Cost Per Serving

Ingredients

Servings
2
us / metric
Butternut Squash
1
Small Butternut Squash, diced, peeled
Olive Oil
2 Tbsp
Olive Oil
Kosher Salt
to taste
Kosher Salt
Ground Black Pepper
to taste
Ground Black Pepper
Fusilli Pasta
1 1/2 cups
Fusilli Pasta
Kale
4 cups
Kale, roughly chopped, rinsed
Ricotta Cheese
1/2 cup
Ricotta Cheese
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Unsalted Butter
1 Tbsp
Unsalted Butter
Sage Leaves
5
Sage Leaves, roughly chopped
Parmesan Cheese
1/3 cup
Parmesan Cheese, thinly sliced

Nutrition Per Serving

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Calories
853
Fat
33.0 g
Protein
27.9 g
Carbs
122.2 g
Love This Recipe?
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Butternut Squash and Kale Fusilli Pasta
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author_avatar
PeachDish
Southern-infused and internationally-inspired meals mailed to your home.

Cooking Instructions

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step 1
Peel and dice the Butternut Squash (1). Wash and roughly chop the Kale (4 cups). Shave the Parmesan Cheese (1/3 cup), and roughly chop the Sage Leaves (5).
step 1 Peel and dice the Butternut Squash (1). Wash and roughly chop the Kale (4 cups). Shave the Parmesan Cheese (1/3 cup), and roughly chop the Sage Leaves (5).
step 2
In a medium-large saucepot over medium-high heat, add 4 cups of Water. While waiting for water to boil, place a large sauté pan over high heat, and add small butternut squash, 2 cups of Water, and Olive Oil (1 Tbsp).
step 2 In a medium-large saucepot over medium-high heat, add 4 cups of Water. While waiting for water to boil, place a large sauté pan over high heat, and add small butternut squash, 2 cups of Water, and Olive Oil (1 Tbsp).
step 3
Cook the butternut squash for 10-12 minutes, until most of the liquid has evaporated. Season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Remove the squash from the pan, and reserve.
step 3 Cook the butternut squash for 10-12 minutes, until most of the liquid has evaporated. Season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Remove the squash from the pan, and reserve.
step 4
When the water comes to boil, add Fusilli Pasta (1 1/2 cups) while stirring, and cook over high heat for 6-8 minutes, or until tender. About 30 seconds before the pasta is cooked through, add the kale to the pot, and submerge the greens.
step 4 When the water comes to boil, add Fusilli Pasta (1 1/2 cups) while stirring, and cook over high heat for 6-8 minutes, or until tender. About 30 seconds before the pasta is cooked through, add the kale to the pot, and submerge the greens.
step 5
Before draining, reserve 2 tablespoons of pasta water. Drain the pasta and kale in a colander, and reserve. In a large mixing bowl, add Ricotta Cheese (1/2 cup), Crushed Red Pepper Flakes (1/2 tsp), pasta water and Unsalted Butter (1 Tbsp).
step 5 Before draining, reserve 2 tablespoons of pasta water. Drain the pasta and kale in a colander, and reserve. In a large mixing bowl, add Ricotta Cheese (1/2 cup), Crushed Red Pepper Flakes (1/2 tsp), pasta water and Unsalted Butter (1 Tbsp).
step 6
Stir to combine, and reserve. In a large sauté pan over medium heat, add Olive Oil (1 Tbsp) and then the chopped sage. Cook for 1-2 miutes, remove from pan with a slotted kitchen spoon, and season with Kosher Salt (to taste).
step 6 Stir to combine, and reserve. In a large sauté pan over medium heat, add Olive Oil (1 Tbsp) and then the chopped sage. Cook for 1-2 miutes, remove from pan with a slotted kitchen spoon, and season with Kosher Salt (to taste).
step 7
Over medium heat in the same pan, combine the pasta, kale, and butternut squash. Incorporate while stirring. Cook just long enough to warm. Remove from heat. Add the mixture to the mixing bowl of cheese. Stir to combine.
step 7 Over medium heat in the same pan, combine the pasta, kale, and butternut squash. Incorporate while stirring. Cook just long enough to warm. Remove from heat. Add the mixture to the mixing bowl of cheese. Stir to combine.
step 8
Divide the pasta between the plates, then top with fried sage leaves and parmesan cheese. Enjoy!
step 8 Divide the pasta between the plates, then top with fried sage leaves and parmesan cheese. Enjoy!

Tags

American
Lunch
Healthy
Shellfish-Free
Dinner
Fall
Vegetarian
Pasta
Vegetables
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