A comforting and nutritious pasta dish featuring roasted butternut squash, sautéed kale, and creamy ricotta cheese. Perfect for a cozy weeknight dinner or a special occasion.
Ingredients:
- 1 small butternut squash, peeled, seeded, and diced
- 1 bunch kale, stems removed and leaves torn into bite-sized pieces
- 8 ounces pasta of your choice
- 1/2 cup ricotta cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions:
Preheat oven to 400F 200C
Toss diced butternut squash with 1 tablespoon olive oil, minced garlic, salt, and pepper on a baking sheet
Roast for 25-30 minutes or until tender and lightly browned
While the squash is roasting, cook the pasta according to package instructions until al dente
Drain and set aside
In a large skillet, heat the remaining olive oil over medium heat
Add the torn kale leaves and saut until wilted and slightly crispy, about 5-7 minutes
Add the roasted butternut squash and cooked pasta to the skillet with kale
Toss everything together until well combined
Divide the pasta among serving plates
Top each serving with dollops of ricotta cheese and grated Parmesan
Serve immediately, garnished with additional black pepper if desired
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