Easiest Way to Prepare Tasty Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan

Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan. Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan The veggie recipes come courtesy of Robert Lupo, one of our favorite Southern chefs. He cooked in the kitchen of beloved Decatur, Georgia, restaurant Leon's Full Service, and founded the vegetarian-focused supper club West Sherrywood. Butternut Squash Manicotti with Parmesan Cream Sauce, Acorn Squash Crostini with Bacon, Ricotta, and Sage, Roasted Acorn Squash with Ricotta and Honey, and way too many spaghetti squash recipes.

Butternut squash soup may be my favorite fall comfort food, but this butternut squash pasta is now a close second. It's a pretty easy throw-together pasta made from a classic fall flavor combo: butternut squash, sage, and walnuts. The sweet, caramelized squash plays perfectly off the earthy sage and nutty walnuts, and a little butter and pecorino add the perfect amount of richness. You can cook Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan using 13 ingredients and 6 steps. Here is how you cook it.

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

1. Prepare 6 cup of water, divided.
2. You need 1 each of small butternut squash, peeled and diced.
3. It's 2 tbsp of olive oil, divided.
4. It's 1 of Kosher salt to taste.
5. It's 1 of Black pepper to taste.
6. Prepare 1 1/2 cup of fusilli pasta.
7. You need 4 cup of kale, washed and roughly chopped.
8. Prepare 2 tbsp of pasta water.
9. It's 1/2 cup of whole-milk ricotta cheese.
10. You need 1/2 tsp of crushed red pepper flakes.
11. Prepare 1 tbsp of unsalted butter.
12. You need 5 each of sage leaves, roughly chopped.
13. You need 1 oz of Parmesan, shaved.

This Butternut Squash Pasta is easy to make and the ultimate cozy meal! Loaded with silky pasta, caramelized cubes of butternut squash, crunchy walnuts, a brown butter sauce and dollops of ricotta, this pasta recipe packs tons of flavor! Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan.. Butternut squash, kale and ricotta pasta..

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

1. In a medium-large saucepot over medium-high heat, add 4 cups of water. While waiting for water to boil, place a large sauté pan over high heat and add squash, 2 cups water and half of the olive oil. Cook the squash for 10-12 minutes, until most of the liquid has evaporated. Season with salt and pepper, remove the squash from the pan and reserve..
2. When the water comes to boil, add pasta while stirring, and cook over high heat for 6-8 minutes or until tender. About 30 seconds before the pasta is cooked through, add the kale to the pot, and submerge the greens in the water to wilt. Before draining, remove 2 tablespoons of pasta cooking water and reserve. Drain the pasta and kale in a colander and reserve..
3. In a large kitchen mixing bowl, add ricotta, crushed red pepper flakes, reserved pasta water and butter. Stir to combine and reserve..
4. In a large sauté pan over medium heat, add remaining olive oil, then add sage. Cook for 1-2 minutes, remove from pan with a slotted kitchen spoon, and season with a pinch of salt. Over medium heat in the same pan, combine the pasta, kale and squash and incorporate while stirring. Cook just long enough to warm. Remove from heat and add mixture to the mixing bowl of cheese. Stir to combine all ingredients..
5. Divide the pasta between two plates, then top with fried sage and Parmesan. Enjoy!.
6. .

He cooked in the kitchen of beloved Decatur, Georgia, restaurant Leon's Full Service, and founded. See great recipes for Butternut squash creamy pasta with kale & bacon topping too! Remove the tinfoil (be careful as some steam might escape from the dish as you do). Stir the chopped kale into the squash until combined. Sprinkle all of the parmesan over top of the squash.

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