Gayle's Recipes

This page is read only. You can view the source, but not change it. Ask your administrator if you think this is wrong.
====== Winter Squash and Kale Pasta ====== 

Tags: [[dinner]] - [[vegetarian]] - [[Gluten Free|GF]] - [[GF dinner]] - [[GF vegetarian]]\\ 
Active Time: 30 minutes \\ 
Passive Time: 40 minutes \\ 
Serves: 4\\

====Description====
Easy cozy weeknight meal

====Source====
[[https://www.bonappetit.com/recipe/winter-squash-and-kale-pasta|Bon Appetit]]

====Ingredients====
  *Pecans: 1/2 cup finely chopped
  *Panko: 1/2 cup

  *Lemon zest: 2 tsp finely grated (from 1-2 lemons)
  *Olive oil: 3 tbsp + 1 tsp, divided

  *Kosher salt: to taste

  *Butternut squash: 1 large (about 3 lbs)
  *Dried oregano: 2 tsp
  *Black pepper: to taste

  *Spaghetti: 12 oz

  *Garlic: 6 cloves, thinly sliced

  *Kale: 1 large bunch

  *Butter: 1/2 cup, cut into pieces

  *Parmesan: 1 oz, finely grated

  *Parsley: 1/4 cup chopped
  *Lemon juice: 1/4 cup (from 2 lemons)

====Notes====
  *Can sub panko for GF panko and pasta for GF pasta

====Instructions====
  -Preheat oven to 350F
  -Spread out pecans and panko on a small rimmed baking sheet and toast on upper rack, tossing halfway through, until nights are slightly darkened and panko is golden, about 7-9 minutes
  -Let pecans/panko cool slightly and transfer to a small bowl. Stir in lemon zest, 1 tsp oil, and salt to taste. Set aside
  -Increase oven temperature to 400F. Peel and cut squash into 1 inch pieces and put on two baking sheets. Drizzle with 2 tbsp oil, then sprinkle with oregano, salt, and pepper, tossing to coat. Roast, tossing halfway through, until tender and browned in spots, about 25-20 minutes
  -While squash is cooking, cook spaghetti according to package directions until very al dente. Reserve 1.5 cups of pasta water before draining
  -Heat remaining 1 tbsp oil in a Dutch oven over medium. Cook garlic, stirring until tender but not browned (about 1 minute). Remove kale leaves from stems and break into smaller pieces with hands and then toss into the Dutch oven, stirring until it begins to wilt (about 2 minutes)
  -Add 1 cup pasta liquid to Dutch oven and cover, cooking about 4 minutes until kale is completely wilted
  -Uncover pot, add butter, and stir until melted
  -Add Parmesan and pasta and cook, tossing vigorously with tongs and adding more pasta cooking liquid as needed, until pasta is al dente and sauce coats pasta, about 2 minutes
  -Remove from heat and toss in squash, lemon juice, and parsley. Taste and season with salt and pepper as needed
  -Serve with pecan breadcrumbs on top

\\ \\