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Sep 25, 2012

Penne with Butternut Squash & Kale

And here it is...part 2 of this delicious collaboration I've been working on with Kiersten from Oh My Veggies. (If you missed part 1, quick go check it out here!). Kiersten and I decided to join forces to bring you these two recipes and photographs. With her incredible recipe developing and my photographic knowledge, I feel like we could conquer the world one dish at a time. 

The idea behind these two delicious fall recipes is something that I love. They require two of the same ingredients, roasted butternut squash and caramelized onions. One night you make this flatbread then the next night you use the rest of the squash & onions to make this pasta dish. Simple as pie! And why should simple ever mean sacrificing any ounce of deliciousness? Exactly, it shouldn't, which is why I love these recipes so much. They're quick and easy to make and on top of that they have all those big fall flavors that I'm craving this time of year. 

That tender roasted squash and those caramelized onions that are like candy to me (yes, they are THAT good) make this dish explode with flavor. I'm a huge fan of pasta dishes, (maybe because I'm Italian and practically live off the stuff), and I'm always looking for new combinations to whip up, so you can imagine  how excited I was when I opened my email and saw that Kiersten developed one for this project! It all just goes together so well. 

Roasted Butternut Squash
1 extra-large butternut squash, cut into 1-inch cubes
2 tbsp. olive oil
salt & pepper to taste

Preheat oven to 400 degrees. Divide squash onto 2 rimmed baking sheets; drizzle each sheet with 1 tablespoon of olive oil, sprinkle with salt and pepper and toss to coat. Bake for 45-50 minutes or until tender.

Caramelized Onions
2 tbsp. olive oil
3 large onions, thinly sliced
salt & pepper to taste

Heat oil in a large skillet over low heat. Add onions and a pinch of salt. Cook until completely caramelized, stirring occasionally at first and more often as onions begin to brown. Depending on your stove, this could take anywhere from 30 minutes to over an hour. Season with freshly ground pepper.

Penne with Butternut Squash & Kale
1 tbsp. olive oil
1 clove garlic, minced
1 bunch kale, stem removed and torn into bite-sized pieces
1/3 c. white wine
8 oz. whole-wheat penne, cooked according to package (but really, any kind of pasta you want to use is fine)
1/2 roasted butternut squash
1/2 caramelized onions
salt & pepper to taste
shaved Parmesan or Pecorino cheese (to taste--I'm a big fan of cheese, so I used about an ounce on my serving)

Heat oil in large skillet. Add garlic and cook 30 seconds. Add kale and saute 1 minute, then add wine to skillet. Continue to cook until kale has wilted, about 2-3 minutes. Stir in penne, squash, and onions; cook until heated through, about 2-3 minutes more. Season with salt and pepper and serve with shaved cheese.

And don't forget to check out Kiersten's post to see what to do with the second half of the squash & onions. 

Recipes by Kiersten, Photographs by me


(And we would love it if you voted for this recipe for this month's favorite pasta dish of the shine supper club over on Yahoo! Shine!) 

CommentsCategories Savory