It’s finally here, my first pasta recipe, and certainly not the last. With all the pasta I eat, I can’t believe I still haven’t posted a single recipe. Well that ends now; I present to you my Roasted Butternut Squash Rigatoni with crispy purple kale.
Vegan. Get used to it.
The butternut squash:
I’ll be very honest with you; this is the best squash you’ll ever eat. It sweet, buttery, smooth, and just amazing in pretty much every way you attempt to cook it. This is what squash aspires to be. I’m not a butternut squash supremacist. But yeah, this is far superior.
In your face pumpkin! Where do you get off, Monopolizing the holidays with your pies and other delicious things?
Here is one thing you need to know about butternut squash. You can do just about anything you want with it, but the best way to honor this humble squash, is roasting it. And no I’m not talking about some comedy central show with way too many dark awkward jokes.
When you roast butternut squash long enough, it starts to release all he natural sugar and form that nice caramelized crust.
I can taste it already.
A little squash story:
September 24th 2015, Lea’s birthday. She asks me to make her birthday dinner. Thank god she’s not a picky eater, and she loves my food, which is a huge plus. So I decided to make her butter nut squash tortellini with a creamy butter and sage sauce, and for dessert, my classic tiramisu. FoodPorn right?
From that day, she was sold on butternut squash, and me.
Every time we would go to the farmer’s market, or grocery store she literally says: “Ouh Butternut Squash”, which basically means, can we get some?
Like I’m going to say no.
To the star of the show now, the roasted butternut squash rigatoni. To get that awesome caramelization on the butter nut, we peel it and dice it and just roast it in your oven.
The sauce is just some of the pasta starch, olive oil and sautéed garlic. Top it all with some sautéed crispy purple kale, and you are in for a treat.
Yes, it’s that easy, it can be the first recipe you ever learned.
The end result, is a dish of glossy delicious rigatoni, with roast delicious butternut squash and topped with awesome crispy purple kale to bind it all together.
That’s it from me, I hope you will give this a go. Don’t hesitate to leave us a comment, and subscribe to our newsletter to always stay ahead.
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Roasted Butternut Squash Rigatoni
- 1 Medium to large butternut squash.
- A bunch of kale. I used purple kale.
- 300 g of rigatoni or any short past you like.
- 2 Garlic cloves minced.
- Olive oil.
- Salt and pepper to taste.
- Warm up your oven to 400F.
- Start by peeling your butternut squash, dicing it and bake it in your oven for 30-40 minutes, or until it looks like the picture above.
- After 20 minutes of baking, start by removing all the stems from your kale, and sautee it in olive oil (on medium high) until completely crispy. This should take 5 to 10 minutes.
- Set aside.
- Check on your butter nut squash, if it’s ready, take it out and let it rest aside.
- Bring some water to boil and cook your pasta. Once your pasta is ready, scoop up some of that pasta water, and set it aside then drain your pasta.
- Warm up some olive oil in a large pan, and sautee your garlic for about a minute. Throw in your butternut squash and sautee for 2 minutes.
- Add your rigatoni and season. If the pasta looks dry, add a little bit of that pasta water. Don’t worry if it looks a little watery, your pasta will absorb it like nobody’s business. The pasta water is very starchy and using it guarantees that your pasta will stay moist.
- Put on a large plate and top with that awesome crispy kale.
Cost per recipe : 6.25 $CA ; 4.60 USD The cost in U.S. $ is based on a conversion from Canadian dollars to U.S. Dollars.