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.
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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