Fall-Inspired Butternut Squash, Mushroom, + Kale Pasta
INGREDIENTS
Pasta of your choice ( I used Ancient Harvest’s Supergrain Rotini Pasta)
Kosher salt
1 small butternut squash, peeled and cubed
Olive oil
Garlic powder
Onion powder
Sea salt
Pepper
2-3 large cloves of garlic, thinly sliced
Red chili flakes
1 package of mushrooms (such as maitaike, shiitake, trumpet, etc.), chopped
1 bunch of dinosaur/lacinato kale leaves, thinly sliced
Grated parmesan cheese (optional)
METHOD
Preheat oven or air fryer to 424 degrees F. Line a baking sheet with parchment paper. Place cubed squash on the baking sheet and drizzle generously with olive oil and season with sea salt, pepper, garlic powder, and onion powder. Toss well and spread in an even layer. Roast for 25-35 minutes or until tender and golden brown.
While the squash cooks, heat up 2 tablespoons of olive oil in a large pan. Then, add in your sliced garlic and chili flakes. Sauté for 2 minutes. Add in your mushrooms. Mix well. Add more oil if needed (you can also add a pad of butter) and season with salt and pepper. Allow the mushrooms to brown for five minutes before mixing again.
While mushrooms cook, bring a pot of water to a boil. Season with kosher salt. Drop in as much pasta as you like and cook for 7-8 minutes or until cooked to your liking. Reserve 1 cup of pasta water.
Once mushrooms are golden and cooked through, add in the kale. Sauté until wilted. Then, add in your pasta, butternut squash, and some of the pasta water. Toss well. If pasta looks dry, add more oil and/or water. Stir in a couple spoonfuls of parmesan. Taste + adjust for seasoning. Garnish with parm!
