fall pasta with roasted squash

In dinner on November 1, 2014 at 10:12 pm

this is a delicious and super easy one-pot* pasta dinner that tastes decadent and luxurious but is actually on the healthy side. can you beat it?


that’s pasta with roasted squash, baby kale wilted in and blue cheese crumbles that melt into everything and make a yummy sauce.

*it’s one-pot if you roasted the squash previously. peel, seed and cube your butternut squash into 3/4-inch pieces. toss with olive oil, salt, pepper and garlic powder and roast on a rimmed baking sheet at 400 degrees until tender. you can toss in some pieces of shallot, too, for a little extra flavor. not to sound like real simple or anything, but roasting up a bunch of fall veggies over the weekend can really help speed up weeknight meals and work lunches. toss in salad, pasta, a wrap, etc.

melt a little butter and olive oil in a pot and sautee the squash cubes a little, especially if they were roasted previously.

toss in pre-cooked pasta (save some pasta water!), the kale (i used a whole package of oliva’s organics) and a couple ounces of blue cheese. on medium heat, keep stirring and add a little pasta water until the cheese is melty and has come together with the water to make sauce.

i salted the pasta water, but be careful of salting the final product depending on how salty your cheese is. i picked an especially salty one, so i added a lot of black pepper but no salt.


serve with a side of cat.


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