PENNE WITH ROASTED BUTTERNUT SQUASH, KALE, AND CREAMY SAGE SAUCE
Categories Leafy Green Pasta Side Roast Sauté Vegetarian High Fiber Squash Fall
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450. Peel the squash, remove the seeds, and chop into 1" cubes and place on large baking sheet. On a separate baking sheet, place onion chunks (roughly 1" pieces). Drizzle olive oil over the 2 trays of vegetables and sprinkle liberally with salt and pepper. Mix until well coated, then place in the oven on separate racks. Cook until tender and caramelized, stirring once, about 30 min. While vegetables roast, set a large pot of water to boil for the pasta. When boiling, add pasta and cook as per instructions on box. Creamy Garlic Sage Sauce: As the pasta water heats, start your sauce. Finely chop the sage leaves and mince the garlic. Heat a few tbsp of olive oil and 1 tbsp butter in a saucepan over medium heat. When bubbly, add sage and saute about 3 min, stirring occasionally. Add garlic and continue to cook, stirring regularly, until garlic is fragrant and softened (about 2 min more). Gradually stir in 1/4 c. flour and cook the roux, stirring frequently, about 2 minutes. Gradually add the stock, stirring to incorporate, until smooth. If sauce is too thick, add water a few tbsp at a time until you reach the desired consistency. Add lemon zest and salt to taste. Reduce heat to low, adjust seasoning, add cream (if using) and set aside. Once the pasta is done, re-use the pasta pot for the kale. Add about 2 cups of water, salt liberally, and place over high heat. When water boils, add chopped kale and cook, stirring occasionally until tender, about 4 minutes. Stir together pasta, squash, onion, kale, and sauce. Serve immediately.
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