Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan

1. 1

   In a medium-large saucepot over medium-high heat, add 4 cups of water.

2. 2

   While waiting for water to boil, place a large saute pan over high heat and add squash, 2 cups water and half of the olive oil.

3. 3

   Cook the squash for 10-12 minutes, until most of the liquid has evaporated.

4. 4

   Season with salt and pepper, remove the squash from the pan and reserve.

5. 5

   When the water comes to boil, add pasta while stirring, and cook over high heat for 6-8 minutes or until tender.

6. 6

   About 30 seconds before the pasta is cooked through, add the kale to the pot, and submerge the greens in the water to wilt.

7. 7

   Before draining, remove 2 tablespoons of pasta cooking water and reserve.

8. 8

   Drain the pasta and kale in a colander and reserve.

9. 9

   In a large kitchen mixing bowl, add ricotta, crushed red pepper flakes, reserved pasta water and butter.

10. 10

    Stir to combine and reserve.

11. 11

    In a large saute pan over medium heat, add remaining olive oil, then add sage.

12. 12

    Cook for 1-2 minutes, remove from pan with a slotted kitchen spoon, and season with a pinch of salt.

13. 13

    Over medium heat in the same pan, combine the pasta, kale and squash and incorporate while stirring.

14. 14

    Cook just long enough to warm.

15. 15

    Remove from heat and add mixture to the mixing bowl of cheese.

16. 16

    Stir to combine all ingredients.

17. 17

    Divide the pasta between two plates, then top with fried sage and Parmesan.

18. 18

    Enjoy!

* Per serving · 4 servings · Values may vary.