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

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, butternut squash and kale fusilli pasta with ricotta and topped with fried sage and parmesan. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan is something which I have loved my entire life. They’re nice and they look wonderful.

Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan The veggie recipes come courtesy of Robert Lupo, one of our favorite Southern chefs. He cooked in the kitchen of beloved Decatur, Georgia, restaurant Leon's Full Service, and founded the vegetarian-focused supper club West Sherrywood. See great recipes for Fried Butternut Squash too!.

To begin with this particular recipe, we have to prepare a few ingredients. 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 cook that.

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

Sauté everything for a minute or two to heat up the pasta and get the kale even more tender. The roasted butternut squash goes in last. Stir it in gently to avoid squishing! Butternut Squash Manicotti with Parmesan Cream Sauce, Acorn Squash Crostini with Bacon, Ricotta, and Sage, Roasted Acorn Squash with Ricotta and Honey, and way too many spaghetti squash recipes.

Steps 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!

And now, I get to add this stunning fall pasta dish into the lineup. Mash with a fork until smooth and season with salt and pepper. Serve the pasta in individual bowls topped with fried sage, more black pepper and shaved Parmesan/Pecorino and/or smoked salt, if desired. This roasted butternut squash pasta recipe is sure to become a favorite this fall! Butternut squash, warm spices, sage, and a brown butter sauce makes this easy pasta recipe a winner.

So that is going to wrap this up with this exceptional food butternut squash and kale fusilli pasta with ricotta and topped with fried sage and parmesan recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!