Butternut Squash Pasta

Butternut Squash Pasta – created on the CHEF CHEF app for iOS F!shyD!sh (Trish Cummings)

BY

F!shyD!sh

Trish Cummings
0
0
6 years ago
INGREDIENTS
3/4 lb elicoidali pasta
1 butternut squash
3 cloves garlic
1 bunch kale
1 lemon
1 bunch rosemary
4 Tbsp butter
2 oz ricotta salata cheese

INSTRUCTIONS
Heat large pot of salted water to boiling on high. Pick rosemary leaves off the stems and discard the stems.

Cut off and discards ends of squash; peel skin off squash using a peeler or a knife. Separate neck and bulb. Halve the bulb lengthwise and then scoop out and discard the pulp and seeds. Small dice the squash.

Peel and mince the garlic.

Remove and discard kale stems and roughly chop the leaves.

Quarter and deseed the lemon.

In a large high-sided pan or pot, heat a thin layer of oil until medium hot. Once the oil is hot enough that a pinch of rosemary sizzles immediately when added to the pan, add the rosemary in a single layer. Cook, stirring frequently, 30 seconds to one minute, or until crispy and fragrant. Using a slotted spatula, carefully transfer the fried rosemary to a paper towel-lined plate. Carefully discard oil.

In the same pan, heat the butter on medium-high until melted. Cook stirring frequently, swirling the pan, 2-3 minutes, or until browned and nuttily fragrant (careful - burns easily). Transfer brown butter to a bowl and wipe out the pan.

In the same pan, heat 2 Tbsp olive oil on medium-high until hot. Add squash, season with salt and pepper, and cook, stirring occasionally, 8-10 minutes, or until slightly softened. Add garlic and kale; season with salt and pepper. Cook, stirring occasionally, 3-4 minutes or until wilted. Season with salt and paper to taste. Turn off heat.

Add the pasta to the boiling water and cook until just shy of al dente. Drain pasta, reserving 1/2 cup of the pasta water.

To the pan of cooked vegetables, add the pasta, the brown butter, half of the reserved pasta water and the juice of half the lemon. Season with salt and pepper. Cool on medium-high stirring vigorously until thoroughly combined, adding remaining reserved pasta water only as needed. Add salt and pepper to taste.

Turn off heat and transfer to serving dish. Add cheese crumbles, fried rosemary, toss and and serve!