Recipe of Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan in 17 Minutes at Home

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, butternut squash and kale fusilli pasta with ricotta and topped with fried sage and parmesan. One of my favorites food recipes. This time, I will 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. This is a delicious pasta dish is made with butternut squash, browned butter, sage leaves, and Parmesan cheese.

Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook 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 it.

The ingredients needed to make Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan:

1. Make ready 6 cup water, divided
2. Get 1 each small butternut squash, peeled and diced
3. Make ready 2 tbsp olive oil, divided
4. Prepare 1 Kosher salt to taste
5. Prepare 1 Black pepper to taste
6. Get 1 1/2 cup fusilli pasta
7. Take 4 cup kale, washed and roughly chopped
8. Take 2 tbsp pasta water
9. Make ready 1/2 cup whole-milk ricotta cheese
10. Prepare 1/2 tsp crushed red pepper flakes
11. Take 1 tbsp unsalted butter
12. Get 5 each sage leaves, roughly chopped
13. Take 1 oz Parmesan, shaved

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. In a large bowl, combine butternut squash, onion, garlic, sage, parsley, Parmesan cheese, and pine nuts. Sprinkle well with salt and pepper.

Instructions 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!

Moisten the edges of the dough with beaten egg. 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. I add lightly sautéed kale and carrots. 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.

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