Crispy Kale, Roasted Butternut Squash & Tomato Pappardelle Recipe

Name: Crispy Kale, Roasted Butternut Squash & Tomato Pappardelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried pappardelle pasta; 1/2 bunch kale, washed and stems removed; 2 pints cherry tomatoes; 1 small butternut squash, peeled and cubed; 1 small yellow onion, diced; 1 clove garlic, minced; 1/2 cup dry white wine, optional (sub water if you prefer); salt and pepper to taste; 1/2 cup freshly grated Parmesan cheese; olive oil for drizzling

Servings: persons

1 pound dried pappardelle pasta
1/2 bunch kale, washed and stems removed
2 pints cherry tomatoes
1 small butternut squash, peeled and cubed
1 small yellow onion, diced
1 clove garlic, minced
1/2 cup dry white wine, optional (sub water if you prefer)
salt and pepper to taste
1/2 cup freshly grated Parmesan cheese
olive oil for drizzling

1
Preheat the oven to 400 degrees F.
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
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
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
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
Add the cooked pasta and the reserved pasta water and toss together, cooking for about a minute.
7
Remove from the heat and toss with the vegetables. Top each plate with a bit of freshly grated Parmesan cheese.

604

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 1 pound dried pappardelle pasta, 1/2 bunch kale, washed and stems removed, 2 pints cherry tomatoes, 1 small butternut squash, peeled and cubed, and more.

Yes, Crispy Kale, Roasted Butternut Squash & Tomato Pappardelle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Kale, Roasted Butternut Squash & Tomato Pappardelle

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