Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan
Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, butternut squash and kale fusilli pasta with ricotta and topped with fried sage and parmesan. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

This sage butternut squash pasta is packed with texture and flavor! It's perfect as a vegetarian entree, or you can customize it by adding protein and Silky bucatini pasta tossed with caramelized cubes of butternut squash and a rich, nutty brown butter sauce; topped with creamy ricotta, crunchy. Pasta with Butternut Squash Parmesan Sauce.

Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have butternut squash and kale fusilli pasta with ricotta and topped with fried sage and parmesan using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan:
  1. Make ready water, divided
  2. Take small butternut squash, peeled and diced
  3. Get olive oil, divided
  4. Make ready Kosher salt to taste
  5. Take Black pepper to taste
  6. Prepare fusilli pasta
  7. Get kale, washed and roughly chopped
  8. Prepare pasta water
  9. Take whole-milk ricotta cheese
  10. Take crushed red pepper flakes
  11. Make ready unsalted butter
  12. Get sage leaves, roughly chopped
  13. Take Parmesan, shaved

This is a delicious pasta dish is made with butternut squash, browned butter, sage leaves, and Parmesan cheese. This pasta is a delicious combination of butternut squash, kale, creamy ricotta, and a pop of sage. The edamame and mung bean fettuccini is the perfect canvas for the As squash continues to cook, prepare creamy ricotta sage sauce. Spread avocado oil in saucepan and warm over medium heat.

Steps to make Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan:
  1. In a medium-large saucepot over medium-high heat, add 4 cups of water. While waiting for water to boil, place a large sauté pan over high heat and add squash, 2 cups water and half of the olive oil. Cook the squash for 10-12 minutes, until most of the liquid has evaporated. Season with salt and pepper, remove the squash from the pan and reserve.
  2. When the water comes to boil, add pasta while stirring, and cook over high heat for 6-8 minutes or until tender. About 30 seconds before the pasta is cooked through, add the kale to the pot, and submerge the greens in the water to wilt. Before draining, remove 2 tablespoons of pasta cooking water and reserve. Drain the pasta and kale in a colander and reserve.
  3. In a large kitchen mixing bowl, add ricotta, crushed red pepper flakes, reserved pasta water and butter. Stir to combine and reserve.
  4. In a large sauté pan over medium heat, add remaining olive oil, then add sage. Cook for 1-2 minutes, remove from pan with a slotted kitchen spoon, and season with a pinch of salt. Over medium heat in the same pan, combine the pasta, kale and squash and incorporate while stirring. Cook just long enough to warm. Remove from heat and add mixture to the mixing bowl of cheese. Stir to combine all ingredients.
  5. Divide the pasta between two plates, then top with fried sage and Parmesan. Enjoy!

Spoon a tiny bit of sauce on top of each shell and sprinkle each with grated parmesan or romano. Roasted butternut squash with balsamic vinegar and kale is a tasty side dish for holiday dinners; serve I like both kale and squash and its obviously pretty healthy. I served this as a layered pasta bowl, with angel hair pasta in the bottom, then the butternut/kale mixture, and topped with shrimp. Top with fried sage for a healthy, comforting main dish. Serve with salad or roasted vegetables to further Serve the pasta in individual bowls topped with fried sage, more black pepper and shaved Parmesan/Pecorino I dislike butternut squash otherwise.

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