Pasta With Kale Pesto and Roasted Butternut Squash: A Symphony of Flavors

There are certain dishes that, once tasted, become indelibly linked to a specific time and place. This pasta, with its vibrant green kale pesto and the sweet, nutty warmth of roasted butternut squash, evokes crisp autumn evenings spent in my tiny Brooklyn apartment. The scent of roasting squash would fill the air, a comforting aroma that mingled with the earthy scent of kale and garlic. My friends and I would gather around a mismatched table, sharing stories and laughter over bowls of this simple yet satisfying meal, a celebration of fresh, seasonal ingredients and good company.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 2-3
• Dietary Type: Vegetarian

Ingredients

• 1 1/2 lbs butternut squash
• 1/4 cup extra virgin olive oil, more for drizzling
• 3/4 teaspoon kosher salt, more for squash
• Fresh ground black pepper
• 1/2 lb kale (1 small bunch, center ribs removed)
• 8 ounces pasta (penne rigate works well)
• 1/3 cup pine nuts, toasted
• 2 large garlic cloves, roughly chopped
• 1 lemon (finely grated zest of)
• Lemon juice (freshly squeezed, to taste)
• 1/4 cup parmesan cheese, grated (or more)

Equipment Needed

• Vegetable peeler
• Large pot
• Baking sheet
• Tongs or slotted spoon
• Ice bath
• Paper towels
• Food processor or blender
• Colander

Instructions

1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Prepare the butternut squash: Use a vegetable peeler to peel the squash, then halve it lengthwise and scoop out the seeds. Dice the squash into 1-inch pieces.
3. Season the squash: In a bowl, toss the diced butternut squash with about 1 tablespoon of extra virgin olive oil and generously season with kosher salt and freshly ground black pepper.
4. Roast the squash: Place the seasoned butternut squash on a baking sheet in an even layer, ensuring there is space between the pieces. This helps them roast properly instead of steaming. Roast, stirring once or twice, until the squash is golden brown and tender, approximately 30 minutes.
5. Prepare the kale: While the squash is roasting, bring a large pot of salted water to a boil.
6. Blanch the kale: Drop the kale into the boiling water and cook for just 45 seconds. This quick blanch helps to reduce some of the kale’s bitterness.
7. Shock the kale: Use tongs or a slotted spoon to transfer the blanched kale to an ice water bath. This stops the cooking process and preserves the vibrant green color.
8. Cook the pasta: Bring the water in the pot back to a boil, adding more water if necessary to ensure there’s enough to cook the pasta. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
9. Dry the kale: Drain the kale well and wrap it in paper towels. Squeeze thoroughly to remove as much excess moisture as possible. This is crucial for a non-watery pesto. Roughly chop the leaves.
10. Make the pesto: In a food processor or blender, pulse together the chopped kale, toasted pine nuts, garlic, salt, and lemon zest until smooth and the salt has dissolved.
11. Emulsify the pesto: With the motor running, slowly drizzle in the remaining olive oil until fully incorporated and the pesto is smooth and creamy. Add more salt and lemon juice, if necessary, to adjust the flavor to your liking.
12. Combine the pasta and pesto: Drain the pasta, reserving a little of the pasta cooking water. Toss the pasta with the kale pesto and a little of the pasta cooking water to create a creamy sauce that coats the pasta evenly.
13. Finish and serve: Add the parmesan cheese, lemon juice, and salt to taste. Serve topped with the roasted butternut squash and more cheese, if desired.

Expert Tips & Tricks

• Toasting the pine nuts before adding them to the pesto is crucial. It brings out their nutty flavor and adds a wonderful depth to the pesto. Watch them carefully as they burn easily.
• Don’t overcook the kale when blanching. A quick dip in boiling water is all it needs. Overcooked kale can become mushy and bitter.
• The quality of your olive oil will significantly impact the flavor of the pesto. Use a good-quality extra virgin olive oil for the best results.
• If your pesto is too thick, add a little more olive oil or pasta cooking water to thin it out to the desired consistency.
• Roasting the squash until it’s slightly caramelized will enhance its natural sweetness and add a beautiful depth of flavor to the dish.
• For a richer flavor, try adding a pinch of red pepper flakes to the pesto.

Serving & Storage Suggestions

Serve this pasta dish immediately for the best flavor and texture. It’s delicious on its own as a vegetarian main course or as a side dish to grilled chicken or fish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a little extra olive oil or pasta cooking water to prevent it from drying out. The roasted butternut squash may lose some of its crispness upon reheating, but the flavor will still be delicious.

Freezing this dish is not recommended, as the pesto can lose its vibrant color and the pasta can become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	30g	46%
Saturated Fat	6g	30%
Cholesterol	10mg	3%
Sodium	500mg	21%
Carbohydrates	80g	27%
Fiber	8g	32%
Sugar	10g	—
Protein	20g	40%

Variations & Substitutions

• Vegan: Omit the parmesan cheese or substitute it with a vegan Parmesan alternative. Nutritional yeast can also add a cheesy flavor.
• Gluten-Free: Use gluten-free pasta.
• Different Greens: Substitute kale with spinach, arugula, or a combination of greens for a different flavor profile.
• Nuts: Replace pine nuts with walnuts, almonds, or pistachios for a more budget-friendly option.
• Cheese: Try using Pecorino Romano or Asiago cheese instead of Parmesan for a bolder flavor.
• Spice: Add a pinch of red pepper flakes to the pesto or roasted squash for a little heat.
• Other Vegetables: Add other roasted vegetables, such as Brussels sprouts, bell peppers, or red onion, for added flavor and nutrition.

FAQs (Frequently Asked Questions)

Q: Can I make the pesto ahead of time?
A: Yes, the pesto can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it in ice cube trays for longer storage.

Q: Do I need to remove the ribs from the kale?
A: Yes, it is recommended to remove the tough center ribs from the kale, as they can be quite bitter.

Q: Can I use pre-cut butternut squash?
A: Yes, you can use pre-cut butternut squash to save time. Just make sure the pieces are relatively uniform in size for even roasting.

Q: How do I know when the butternut squash is done roasting?
A: The butternut squash is done roasting when it is tender and easily pierced with a fork, and the edges are slightly caramelized.

Q: Can I use a different type of pasta?
A: Absolutely! Penne rigate works well because its ridges hold the pesto nicely, but you can use any pasta shape you like. Farfalle, fusilli, or even spaghetti would be delicious.

Final Thoughts

This Pasta with Kale Pesto and Roasted Butternut Squash is more than just a recipe; it’s an invitation to embrace seasonal flavors and create lasting memories. I encourage you to try this dish and adapt it to your own preferences, experimenting with different greens, nuts, and cheeses. Share your creations with friends and family, and let the warmth of this simple yet satisfying meal bring you together. Whether you’re a seasoned chef or a kitchen novice, this recipe is sure to impress, offering a delicious and healthful way to enjoy the bounty of autumn.