21 November 2011

roasted butternut squash & kale pasta bake. {vegetarian}



21 November 2011

Figuring out what to make a few days before Thanksgiving can be tricky. I am already craving all the homey, cozy foods but I also do not want to spoil anything for the holiday. This was an easy in between for me. It has all the right flavors for this time of year.

Squash & kale are abundant. Pesto is super simple to make, but a store-bought one can help in a pinch too. I make a bunch of pesto in the summer & freeze it for instances like this.  The rigatoni I used was handmade right in town by Mary Burr from Blue Ribbon Farm (she is amazing!). Obviously, using your favorite dried pasta is perfect for this simple dish.

I hope everyone has a lovely holiday with your loved ones & I hope you eat way too much good food. Happy Thanksgiving!

roasted butternut squash & kale pasta bake
serves 4

1 small butternut squash, halved, de-seeded, sliced
1 red onion, quartered
3cloves of garlic, peeled
2 TBL extra virgin olive oil
sea salt & cracked pepper to taste
--Preheat the oven to 425 degrees. Place all the ingredients in a large and coat the vegetables evenly. 
--Place on a foil lined baking sheet & bake for 25-30 minutes or until the squash is caramelized.

3 cups kale, chopped
olive oil
sea salt & cracked pepper
--Saute gently for 3 minutes, just until the kale become softened. 
--Add to the large bowl from before. 

1/2 lb. rigatoni, cooked al dente (gluten-free pasta optional)
1/2 cup prepared pesto
1/4 cup crumbly cheddar, grated 
sea salt & cracked pepper to taste
--Put in the large bowl.
--When the vegetables are done, add to the bowl & mix together.

1/2 cup Parmesan, grated for the top 
--Pour into a greased casserole dish or a cast iron pan; bake for 25 minutes.

happy eatings & cheers!



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