It’s almost springtime, but every time I go into Trader Joe’s, I still see cubed butternut squash in their produce section — one of my favorite of the fall veggies!
Not sure how much longer I’ll continue to see this, so I’m going to take advantage while I still can. This recipe is my all-time favorite way to eat butternut squash, and I think you’ll fall in love with it too.
Penne with roasted butternut squash and kale (serves 1)
- 1/2 cubed butternut squash
- 1 cup zucchini, cubed
- 1/2 cup red onions
- 1 cup kale
- 1 oz soft goat cheese
- 1 tbsp grated parmesan
- 2 oz penne (I use whole wheat, because I like the heartiness of it)
- 1 tbsp walnuts (optional, but highly recommended–especially if you have candied walnuts on hand–mmm!)
- Salt for the pasta, and to season the veggies
Preheat oven at 350 degrees.
On a baking sheet, spread out the kale and sprinkle with salt and olive oil. Put in the oven for 5 minutes, just to soften the leaves and remove the bitter taste. Set aside and let cool, then crank the oven up to 400 degrees.
Now spread the butternut squash, zucchini, and onions onto the baking sheet. Roast the veggies for 20 minutes, until you get a nice, golden, caramelized exterior on the veggies.
While the veggies are in the oven, cook your pasta.
In a bowl, put in your goat cheese and grated parmesan. Now, start assembling everything, while everything is still warm. Toss in the kale, roasted veggies, then with a slotted spoon, slot in the pasta. Don’t throw away your pasta water. Toss everything together, then add a tablespoon of pasta water at a time, to thin out the sauce. You can add as little or as much pasta water as you’d like, depending on how thick you want your cheese sauce.
Sprinkle with crushed walnuts to garnish, and voila — time to eat!
I like this while it’s still warm, but it could also be good at room temperature. Up to you, based on your preference.