This pasta is the epitome of fall: it stars my favorite winter green, kale, and the ever-popular butternut squash.The duo of cheeses brings this dish to the next level: sharp Parmesan melts to create a rich sauce, and hunks of mozzarella add an extra level of flavor and texture to each bite.
Like many recipes on this blog, this recipe is easily adaptable. Use whatever kind of pasta you want, sub roasted carrots for the squash, spinach for the kale, burrata for the mozzarella—the possibilities are endless! But trust me when I say that this version is flawless.
Roasted Squash and Kale Pasta with Two Cheeses
- 3 cups cubed butternut squash
- 1/2 yellow onion, sliced
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 lb. rigatoni pasta
- Freshly cracked black pepper
- 2 tablespoons unsalted butter
- 3/4 cup shredded Parmesan cheese
- 2 cups kale leaves, torn into small pieces
- 4 ounces mozzarella, roughly chopped
Heat oven to 425°F. Toss squash and onion with 1 tablespoon of oil and a pinch of salt on a rimmed baking sheet. Roast until tender, about 40 minutes.
Cook the rigatoni in a large pot of salted water until al dente. While pasta is cooking, heat a large sauté pan over medium-high heat. Once the pan is hot, add several grinds pepper and toast until fragrant, about one minute. Add butter and remaining two tablespoons olive oil. Stir together until the butter melts, then remove from heat.
Drain the pasta, reserving 3/4 cup of the pasta water. Return the sauté pan to medium heat, add pasta, squash, onion, and Parmesan, and toss together. Add the reserved pasta water, a few tablespoons at a time, until it melts with the cheese to create a creamy sauce. You might not need all of the water.
Add the kale and mozzarella and stir until it warms through, the kale wilts, and the mozzarella just starts to melt.
adapted from the kitchy kitchen