Butternut Squash & Kale Browned Butter Pasta
This butternut squash pasta is not just pretty, it's also pretty sweet -- and savory good! The natural sweetness of the softer squash is nicely balanced out by the slight bitterness of the chewy kale, while the slight nuttiness of browned butter plays off the sage and garlic to create the quintessential fall comfort food.
Servings 6
Ingredients
- 3 Tablespoons butter divided
- 1 tablespoon olive oil
- 1 teaspoon minced garlic about 2 cloves
- ½ of a medium yellow onion chopped
- ½ of a (3-4 lb) butternut squash, peeled, seeded, and cubed
- 1 teaspoon dried sage divided
- ½ teaspoon seasoned salt
- black pepper to taste
- One bunch kale or about six oz pre-bagged
- ¼ teaspoon crushed red pepper optional
- 12 oz box bowtie (farfalle) pasta
- ¼ cup shredded Parmesan
- Sea salt to taste
Instructions
- Start salted water boiling for pasta. Once it comes to a boil, cook your pasta al dente according to package directions. Drain, reserving 1 cup of the pasta water.
- While the pasta is cooking, peel and cube your squash. If you're not using pre-bagged kale, strip leaves off the tough stems and tear them into pieces. Chop your garlic and onion.
- Heat 1 tablespoon of the butter along with the olive oil in a large skillet for one minute over medium-high heat. Add onion and saute for one minute.
- Stir in garlic, add the cubed squash, and sprinkle it with seasoned salt, ½ teaspoon sage, and black pepper.
- Cook squash over medium-high heat for 8-9 minutes, stirring and turning cubes over occasionally, until squash is browned and tender. Remove the cooked squash to a separate large bowl.
- Add kale to the same skillet and season it with crushed red pepper. Cook over medium-high heat for about four minutes, or until dark green and tender. Place the cooked kale in the bowl with the squash.
- Reduce heat to medium and add 2 tablespoon butter to the same skillet. Melt butter over medium heat, stirring constantly, until it turns a toasty brown. Stir in ½ teaspoon sage, then stir in the cooked squash and kale, tossing to coat.
- Add the cooked pasta and the Parmesan cheese to the pan, then toss gently to combine the pasta & veggies and melt the Parmesan. (Thin out bit by bit with reserved pasta water, if necessary/desired.)
- Taste pasta and season with a little sea salt, if desired. Serve topped with additional Parmesan.
Notes
If you're new to chopping up butternut squash, there are no seeds to scoop out in the "neck" end if you start with that side.