Creamy Fusilli With Kale And Butternut Squash Recipe

Name: Creamy Fusilli With Kale And Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 small peeled butternut squash (approx. 6 pounds) (you will have extra when the recipe is done - save it for salads or sides.... or just make more pasta!; 6 tablespoons unsalted butter; 2-3 teaspoons sea salt; 2 teaspoons coarsely ground black pepper; 1 pound penne, fusilli, or another favorite pasta; 2 cups scallions, red spring onions or a combination, chopped; 3 tablespoons canola oil; 6 cups kale, chopped; 3 tablespoons garlic; 2 cups cherry tomatoes; 1-2 tablespoons rosemary, chopped; 8 ounces mascarpone cheese; 1 cup parmesan cheese; 2-4 tablespoons pomegranate seeds (optional)

Servings: persons

3 small peeled butternut squash (approx. 6 pounds) (you will have extra when the recipe is done - save it for salads or sides.... or just make more pasta!
6 tablespoons unsalted butter
2-3 teaspoons sea salt
2 teaspoons coarsely ground black pepper
1 pound penne, fusilli, or another favorite pasta
2 cups scallions, red spring onions or a combination, chopped
3 tablespoons canola oil
6 cups kale, chopped
3 tablespoons garlic
2 cups cherry tomatoes
1-2 tablespoons rosemary, chopped
8 ounces mascarpone cheese
1 cup parmesan cheese
2-4 tablespoons pomegranate seeds (optional)

1
Pre-heat oven to 375 convection/400 conventional
2
Cube butternut into one inch pieces (don't worry if they are not perfect squares) and place on two cookie sheets lined with parchment paper.
3
Sprinkle sea salt and pepper evenly over squash. Roast for 30 minutes, or until soft. Remove from oven and let cool to room temperature.
4
While squash is baking, cook pasta in salted water according to the package instructions. Drain in colander and set aside.
5
Heat canola oil in a 12-14 inch skillet or saute pan.
6
Add onions and saute until soft and glassy, but not brown, about 5 minutes.
7
Add garlic and cook for another minute stirring constantly to assure garlic doesn't burn.
8
Add kale and cook until it is soft but still bright green and textured, about 2 minutes.
9
Add cherry tomatoes and cook for an additional 1-2 minutes, until they are just warm and starting to soften (do not overcook, or they will be mushy).
10
Place pasta in a large bowl, add mascarpone and stir well.
11
Add the kale-tomato mixture along with 3-4 cups of butternut squash. Mix well.
12
Add Parmesan cheese and pomegranate seeds for additional color. You're done!

1498

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 small peeled butternut squash (approx. 6 pounds) (you will have extra when the recipe is done - save it for salads or sides.... or just make more pasta!, 6 tablespoons unsalted butter, 2-3 teaspoons sea salt, 2 teaspoons coarsely ground black pepper, and more.

Yes, Creamy Fusilli With Kale And Butternut Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Fusilli With Kale And Butternut Squash

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