Creamy Fusilli With Kale And Butternut Squash

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!