This pasta with roasted kale and butternut squash is hearty and tasty, and it's great for a cozy dinner. The roasted butternut squash is sweet, and it goes well with the bitter kale and salty Parmesan cheese.
Ingredients: 1 butternut squash, peeled and diced. 1 bunch kale, stems removed and leaves torn. 8 ounces pasta of your choice. 3 tablespoons olive oil. 2 cloves garlic, minced. 1/4 teaspoon red pepper flakes. Salt and pepper to taste. Grated Parmesan cheese for serving.
Instructions: Turn on the oven and heat it up to 400F 200C. Use 1 tablespoon of olive oil, salt, and pepper to coat the diced butternut squash. Spread it out on a baking sheet. Roast for 20 to 25 minutes, or until soft and slightly browned. Follow the directions on the package and cook the pasta until it is al dente in a large pot of salted boiling water. Remove the water and set it aside. Set the pasta on the stove and heat the rest of the olive oil in a large skillet over medium-low heat. Put in the red pepper flakes and minced garlic. Cook for one to two minutes, until the smell is nice. To make the kale wilt, add the torn leaves to the pan and saut for three to four minutes. Put the cooked pasta and roasted butternut squash into the pan with the kale. Add everything to the bowl and mix it well. If you think it needs it, add more salt and pepper. Grate some Parmesan cheese on top and serve hot. Have fun!
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