Pasta with Kale Pesto and Roasted Butternut Squash

A great, easy recipe from the Times that’s nice enough to serve for company.  If you can figure out a way to peel them, I don’t see why you couldn’t make this with the acorn squash we’ve been getting the last couple of weeks.


Pasta with Kale Pesto and Roasted Butternut Squash
by Melissa Clark for the New York Times

1 1/2 lbs butternut squash
1/2 c. extra virgin olive oil, plus more for drizzling over squash
3/4 t. kosher salt for pesto, plus more for squash
Freshly ground black pepper
1 small bunch lacinato kale, stems removed
8 oz. pasta (penne rigate works well) (note: I made twice this much and the pesto was still plenty strong)
1/3 c. toasted pine nuts
2 large garlic cloves, roughly chopped
Finely grated zest of one lemon
Freshly squeezed lemon juice, to taste
Grated Parmesan, for serving

1. Preheat oven to 400 degrees. Use a vegetable peeler to peel squash, then halve it lengthwise and scoop out seeds. Dice squash flesh into 1-inch pieces, place on a baking sheet, and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, making sure there is space between them. Roast, stirring squash pieces once or twice, until golden brown and tender, about 30 minutes.

2. Meanwhile, bring a large pot of salted water to a boil; have ready a bowl of ice water. Drop kale into boiling water and cook for 45 seconds. Use tongs or slotted spoon to transfer kale to ice water. Bring water in pot back to a boil, adding more if necessary so there is enough to cook pasta.

3. Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves. When water in pot comes back to a boil, cook pasta according to package directions.

4. In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in the oil until fully incorporated. Taste and add more salt dissolved in a little lemon juice, if necessary.

5. Drain pasta, reserving a little cooking water. Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.