Butternut Squash Pasta

Name: Butternut Squash Pasta
Cook time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups chopped pecans; 1/2 cups panko; 2 tsp grated lemon zest; 1 tsp plus 3 tbsp extra-virgin olive oil, divided; kosher salt; 1 large butternut squash (3 pounds), peeled, seeded and cubed into 1-inch pieces; 2 tsp dried oregano; freshly ground black pepper; 12 oz spaghetti or pasta; 6 garlic cloves, sliced thin; 1/4 chopped onion; 1 large bunch kale, torn into bite-sized pieces; 1/2 cups unsalted butter, cut into pieces; 1 oz Parmesan, grated; 1/4 cups parsley; 1/4 cups lemon juice

Mains

Welcome fall to the table with this Butternut Squash Pasta. Toasted pecans and breadcrumbs add a crunch worthy of fall leaves.

Servings: 4

Time: 45 min

Ingredients

1/2 cups chopped pecans
1/2 cups panko
2 tsp grated lemon zest
1 tsp plus 3 tbsp extra-virgin olive oil, divided
kosher salt
1 large butternut squash (3 pounds), peeled, seeded and cubed into 1-inch pieces
2 tsp dried oregano
freshly ground black pepper
12 oz spaghetti or pasta
6 garlic cloves, sliced thin
1/4 chopped onion
1 large bunch kale, torn into bite-sized pieces
1/2 cups unsalted butter, cut into pieces
1 oz Parmesan, grated
1/4 cups parsley
1/4 cups lemon juice

Process

Place racks in upper and lower thirds of oven and preheat to 350°. Spread pecans and panko on baking sheet and toast on upper rack, tossing halfway through, until nuts are slightly darkened and panko is golden, 7–9 minutes. Let cool slightly, then transfer pecans and panko to a small bowl and stir in lemon zest, 1 tsp. oil, and a pinch of salt. Set aside.
Increase oven temperature to 400°. Divide squash between 2 baking sheets and drizzle with 2 tbsp oil, oregano, salt and pepper, and toss to coat. Roast, tossing halfway through, until tender and browned, 25–30 minutes.
Cook pasta in a large pot of salted boiling water until very al dente (about 2 minutes less than package directions). Drain, reserving 1½ cup pasta cooking liquid.
In a medium Dutch oven over medium heat, add 1 tbsp olive oil. Cook onions and garlic, stirring for just about 1 minute. Add kale stir until beginning to wilt, about 2 minutes. Add 1 cup reserved pasta cooking liquid, cover the pot, and cook until kale is completely wilted, about 4 minutes. Remove lid and add butter, stirring until melted.
Add Parmesan and pasta and cook, tossing with tongs and adding more pasta cooking liquid if needed, until pasta is al dente and coated with sauce, about 2 minutes. Remove from heat and toss in squash, parsley, and lemon juice. Taste and salt as needed. Divide pasta among shallow bowls; top with reserved pecan breadcrumbs and season generously with pepper.

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