Why is butternut squash so good? Not only is it versatile and comforting but it just happens to be beautifully hued, doesn’t it? This simple pasta dish showcases all of squash’s best features, including its lovely colour! The sauce is rich and velvety, and the wilted kale adds a nice bite, making this a wonderful meal to share with family over the holidays if you ask me!
Also, we have a new recipe page! Now you can search for recipes, easy peasy. A huge thank you to the bf for putting this together!
Rigatoni with Roasted Garlic Butternut Squash Sauce {last seen here}
Serves 4
1 head garlic, topped trimmed, drizzled with olive oil
1 butternut squash, peeled and cut into ½ inch cubes
2 cups veggie broth
1 package whole wheat rigatoni
2 cups kale, chopped
1 tbsp. nutritional yeast (optional)
¼ cup almond milk
1 pinch cayenne pepper
Salt to taste
¼ cup fresh sage, chopped
Wrap garlic in aluminum foil and roast at 325 degrees for 30-40 minutes
Meanwhile, in a large pot cover the squash with the broth and bring to a boil. Reduce heat & simmer until squash is very tender, about 15-20 minutes.
Once tender, purée the squash, veggie broth and roasted garlic until smooth. Stir in the nutritional yeast, almond milk, cayenne pepper, and salt to taste.
Season a pot of boiling water with salt and add the rigatoni. When it is nearly cooked to al dente, add the kale into the pot so it wilts and tenderizes. Cook for the last couple of minutes and strain pasta and kale.
Finally, toss the rigatoni and kale with the sauce and garnish with fresh sage.
Also, we have a new recipe page! Now you can search for recipes, easy peasy. A huge thank you to the bf for putting this together!
Rigatoni with Roasted Garlic Butternut Squash Sauce {last seen here}
Serves 4
1 head garlic, topped trimmed, drizzled with olive oil
1 butternut squash, peeled and cut into ½ inch cubes
2 cups veggie broth
1 package whole wheat rigatoni
2 cups kale, chopped
1 tbsp. nutritional yeast (optional)
¼ cup almond milk
1 pinch cayenne pepper
Salt to taste
¼ cup fresh sage, chopped
Wrap garlic in aluminum foil and roast at 325 degrees for 30-40 minutes
Meanwhile, in a large pot cover the squash with the broth and bring to a boil. Reduce heat & simmer until squash is very tender, about 15-20 minutes.
Once tender, purée the squash, veggie broth and roasted garlic until smooth. Stir in the nutritional yeast, almond milk, cayenne pepper, and salt to taste.
Season a pot of boiling water with salt and add the rigatoni. When it is nearly cooked to al dente, add the kale into the pot so it wilts and tenderizes. Cook for the last couple of minutes and strain pasta and kale.
Finally, toss the rigatoni and kale with the sauce and garnish with fresh sage.
Two things I love: winter squash and pasta. What could be better??
ReplyDeleteI made this last night and I loved it. I really like roasted garlic and it made the sauce pop with favor. Unfortunately I only had spinach at home so I didn't use kale, but I will be making this again.
ReplyDeleteYay! I'm so glad you liked it. Squash and roasted garlic go so well together in my opinion :)
Delete