Crispy Kale, Roasted Butternut Squash & Tomato Pappardelle

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Drizzle the cherry tomatoes and cubed butternut squash liberally with olive oil and season with salt and pepper. Arrange in one layer on a rimmed baking sheet and bake until the tomatoes wilt and squash browns on the edges (the smaller you cube your squash, the crispier the edges will get, which I like!). This will take about 20-30 minutes, so start checking after 20 minutes.

3. 3

   Meanwhile, tear the kale leaves into small pieces and drizzle them liberally with olive oil and season with salt and pepper. Arrange in a single layer on another rimmed baking sheet and bake for about 10-12 minutes, or until crispy. They burn easily so start checking after 10 minutes.

4. 4

   Set the cooked vegetables aside. Bring a large pot of well-salted water to boil. Add the pasta and cook until just shy of al dente. Drain the pasta and set aside, reserving 1/2 cup of the pasta cooking water.

5. 5

   Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and onion and cook until softened and fragrant, about 3 minutes. Add the white wine (or use water) and cook until the liquid is almost fully reduced.

6. 6

   Add the cooked pasta and the reserved pasta water and toss together, cooking for about a minute.

7. 7

   Remove from the heat and toss with the vegetables. Top each plate with a bit of freshly grated Parmesan cheese.

* Per serving · 4 servings · Values may vary.