Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan. 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. Butternut squash, browned butter, and sage flavor this simple pasta dish and make it somewhat special.

Top with fried sage for a healthy, comforting main dish. Serve with salad or roasted vegetables to further lighten up the meal. Serve the pasta in individual bowls topped with fried sage, more I dislike butternut squash otherwise. 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 cook that.

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

You need 6 cup of water, divided.
Prepare 1 each of small butternut squash, peeled and diced.
You need 2 tbsp of olive oil, divided.
It's 1 of Kosher salt to taste.
You need 1 of Black pepper to taste.
You need 1 1/2 cup of fusilli pasta.
It's 4 cup of kale, washed and roughly chopped.
Prepare 2 tbsp of pasta water.
Prepare 1/2 cup of whole-milk ricotta cheese.
You need 1/2 tsp of crushed red pepper flakes.
It's 1 tbsp of unsalted butter.
Prepare 5 each of sage leaves, roughly chopped.
It's 1 oz of Parmesan, shaved.

I add lightly sautéed kale and carrots. Pasta with Butternut Squash Parmesan Sauce. Pasta served with a homemade butternut squash pasta sauce of roasted butternut squash, shallots, cream, and Parmesan cheese. We made your butternut parmesean sauce using way high quality parm, and served topped with toasted butternut.

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

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..
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..
In a large kitchen mixing bowl, add ricotta, crushed red pepper flakes, reserved pasta water and butter. Stir to combine and reserve..
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..
Divide the pasta between two plates, then top with fried sage and Parmesan. Enjoy!.
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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. Toasted gnocchi, butternut squash, kale and walnuts are all tossed together in the yummiest sage brown butter sauce. We're talking lots of colorful roasted butternut squash (or you are welcome to sub in sweet potatoes in a pinch), soft and tender kale, crispy fried sage leaves, toasted walnuts, and. In a large bowl, combine butternut squash, onion, garlic, sage, parsley, Parmesan cheese, and pine nuts.