Creamy pasta with roasted squash and kale Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 small-medium butternut squash, peeled, seeded, cut into 1-inch cubes, about 1 1/2 to 2 pounds (4-5 cups)
3 tablespoons olive oil
1/2 teaspoon sea salt
Freshly ground black pepper
1 teaspoon lemon juice
2 teaspoons Dijon mustard
3/4 teaspoon each; chili powder, cumin
1 tablespoon soy sauce
1/2 cup vegetable broth
12 ounces whole-wheat fettuccine
1 medium onion, halved, thinly sliced
6 cloves garlic, minced
1 teaspoon dried sage
1 bunch kale, destemmed, sliced into 1 inch wide strips
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Directions: |
Directions:Heat the oven to 400º. Toss cubed squash in a large bowl with 1 tablespoon olive oils, 1/4 teaspoon salt and pepper to taste. Spread the squash on a large rimmed baking sheet. Bake, stirring once with a metal spatula, until squash is fork-tender, about 25 minutes.
Place 2 cups of the squash in a food processor with 1 tablespoon oil, lemon juice, mustard, chili powder, cumin, soy sauce and vegetable broth. Pulse until smooth.
Cook the fettuccine in a large pot of well-salted boiling water until al dente, about 10 minutes.
Meanwhile, warm reminaing 1 tablespoon oil in a Dutch oven over medium heat. Add the onion, garlic and sage; season with remaining 1/4 teaspoon salt. Cook, stirring occasionally, until tender, about 5 minutes.
Drain the fettuccine, add to the onion mixture. Mix in the reserved cubed squash. Then stir in the squash puree. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:35 minutes |
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