I am in full-on fall food mode, and I think butternut squash and kale go together kind of like peanut butter and jelly. I was inspired by Jamie Oliver’s recipe for a squash and ricotta bake, and decided to make a version that included more veggies (Tuscan kale!) and less pasta. The result? Pretty tasty, and makes for great leftovers too.
Butternut squash and kale pasta bake
Serves: 4
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| Butternut squash, kale, tomato mixture |
Adapted from Jamie Oliver
Ingredients
1 butternut squash, peeled, deseeded, and cut into small cubes
2 Tablespoons olive oil, divided
2 cloves garlic, minced
1 bunch Tuscan kale, chopped
1 can (14.5 ounces) diced tomatoes
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper, to taste
8 ounces penne pasta
1/4 cup ricotta cheese
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| Dinner is served! |
1 cup vegetable stock
4 ounces fresh mozzarella
Directions
1. Preheat oven to 400 degrees F. In a large bowl, mix the squash with 1 Tablespoon of olive oil and spread in a single layer on a baking sheet. Bake for 15 minutes, or until tender. Keep oven on.
2. Heat 1 Tablespoon of olive oil in a large frying pan over medium-high heat. Add the garlic and saute for a few minutes, then add kale and saute for a few more minutes. Add tomatoes and roasted squash to the pan, bring to a boil, then lower heat and simmer for 10 minutes. Stir in the ricotta and the vegetable stock and bring back to a boil.
3. Meanwhile, bring a large pot of water to a boil, and cook the penne for a couple minutes less than the directions on the package. Drain, then toss with the sauce.
4. Spray a square baking pan with cooking spray, then spoon in the pasta and sauce. Tear or shred the mozzarella and spread on top. Place in the preheated oven and bake for 15 minutes or until golden and bubbly.
Kara Cooks and Eats 