This autumn-inspired pasta dish combines the earthy flavors of butternut squash, mushrooms, and kale with the sweetness of dried cranberries and the crunch of toasted walnuts. It's a comforting and flavorful meal perfect for cozy evenings.
Ingredients: 8 oz pasta of choice. 2 tbsp olive oil. 2 cloves garlic, minced. 1 small onion, finely chopped. 1 cup diced butternut squash. 1 cup sliced mushrooms. 1 cup chopped kale. 1/2 cup dried cranberries. 1/4 cup toasted walnuts, chopped. Salt and pepper to taste. Grated Parmesan cheese for serving.
Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the chopped onion and minced garlic and saut until the onion is fragrant and clear. Dice the butternut squash and add it to the pan. Cook for about 5 to 7 minutes, or until it starts to get a little soft. Slice the mushrooms and chop the kale and add them to the pan. Let it cook until the kale and mushrooms are soft. Add the toasted walnuts and dried cranberries and mix them in. Add pepper and salt to taste. Toss the cooked pasta in the pan until it is well mixed and hot all the way through. Grate some Parmesan cheese on top and serve hot. We hope you enjoy your fall harvest pasta!
Prep Time: 15 minutes
Cook Time: 20 minutes
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