Oct 25, 2012

Kale & Butternut Squash Spirals

After a quick boil in some well-seasoned water, kale goes from a stiff bitter green to tender and delicate; a perfect addition to any dish. During colder months, you doesn't love a warm bowl of pasta? I should preface that my recipe below is less pasta than it is vegetables. So who doesn't love tasty vegetables?

  • 16 oz chopped kale
  • 20 oz butternut squash, diced small
  • 1 Tbs olive oil
  • 1/2 tsp pumpkin pie spice
  • Vegetarian meatballs (optional)
  • 1 lb crimini mushrooms, sliced
  • 1 Tbs butter
  • 1 Tbs soy sauce
  • 1/2 cup frozen peas
  • 8 oz gluten-free pasta, cooked al dente
  • 8 oz mascarpone cheese
  • 4 oz shredded parmesan
  • 1/2 cup milk (I used unsweetened coconut)
  • kosher salt 
  • fresh ground pepper
Boil kale in water seasoned with salt and lemon halved for 15 minutes. Drain very well. Set aside.

Preheat oven to 375 F. Toss butternut squash with olive oil and spices to coat. Roast for 20 minutes. Set aside. (If using meatballs, roast with squash for 10 minutes.)

Melt butter in fry pan on medium high and saute mushrooms and soy sauce until golden, stirring minimally, about 10 minutes. Remove mushrooms and deglaze pan with milk. Add to mushrooms.

Mix kale, squash, mushrooms, peas, mascarpone and parmesan with pasta and serve while warm. Makes about 8 servings. 

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