Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, butternut squash and kale fusilli pasta with ricotta and topped with fried sage and parmesan. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook butternut squash and kale fusilli pasta with ricotta and topped with fried sage and parmesan using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan:
- Prepare 6 cup water, divided
- Make ready 1 each small butternut squash, peeled and diced
- Prepare 2 tbsp olive oil, divided
- Make ready 1 Kosher salt to taste
- Get 1 Black pepper to taste
- Prepare 1 1/2 cup fusilli pasta
- Get 4 cup kale, washed and roughly chopped
- Take 2 tbsp pasta water
- Take 1/2 cup whole-milk ricotta cheese
- Prepare 1/2 tsp crushed red pepper flakes
- Prepare 1 tbsp unsalted butter
- Take 5 each sage leaves, roughly chopped
- Prepare 1 oz Parmesan, shaved
It's the time of year when we happily host holiday visitors! That comes with meal planning along with all other sorts of fun. This recipe for Pasta with Kale and Creamy Butternut Squash Sauce delivers a filling, meatless dish to serve your guests - one that's not only flavorful, but seasonal and colorful, too. Add cream, kale, pecorino, ¼ tsp. salt, and a pinch of pepper.
Steps to make Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan:
- In a medium-large saucepot over medium-high heat, add 4 cups of water. While waiting for water to boil, place a large sauté pan over high heat and add squash, 2 cups water and half of the olive oil. Cook the squash for 10-12 minutes, until most of the liquid has evaporated. Season with salt and pepper, remove the squash from the pan and reserve.
- When the water comes to boil, add pasta while stirring, and cook over high heat for 6-8 minutes or until tender. About 30 seconds before the pasta is cooked through, add the kale to the pot, and submerge the greens in the water to wilt. Before draining, remove 2 tablespoons of pasta cooking water and reserve. Drain the pasta and kale in a colander and reserve.
- In a large kitchen mixing bowl, add ricotta, crushed red pepper flakes, reserved pasta water and butter. Stir to combine and reserve.
- In a large sauté pan over medium heat, add remaining olive oil, then add sage. Cook for 1-2 minutes, remove from pan with a slotted kitchen spoon, and season with a pinch of salt. Over medium heat in the same pan, combine the pasta, kale and squash and incorporate while stirring. Cook just long enough to warm. Remove from heat and add mixture to the mixing bowl of cheese. Stir to combine all ingredients.
- Divide the pasta between two plates, then top with fried sage and Parmesan. Enjoy!
This Butternut Squash Pasta is easy to make and the ultimate cozy meal! Loaded with silky pasta, caramelized cubes of butternut squash, crunchy walnuts, a brown butter sauce and dollops of ricotta, this pasta recipe packs tons of flavor! Mash with a fork until smooth and season with salt and pepper. Butternut squash, browned butter, and sage flavor this simple pasta dish and make it somewhat special. This is a delicious way to enjoy butternut squash, but you can also use another winter squash like kabocha or an edible pumpkin in this dish.
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