Roasted squash and kale creamy pasta
Creamy seasonal pumpkin and kale pasta
Ingredients
- 1/2 small butternut squash
- 1 white onion
- 100 g kale
- 2 garlic cloves
- 1/2 cup breadcrumbs I used panko breadcrumbs
- Olive oil to taste
- 1 1/2 cup vegetable stock
Seasoning
- a pinch salt
- a pinch pepper
- 1 tsp paprika
- 1 tsp dry rosemary or other herb
Instructions
- Preheat the oven to 200C
- Peel the butternut and cut it into small similar-sized pieces. Cut the onion. Add to a baking tray and season with olive oil, salt, pepper, paprika, and dry rosemary. Bake for around 30 minutes or until soft.
- Season the kale and add it to the oven for the last 10 minutes with the squash, keep an eye on it, it as to be crispy but it can burn quickly.
- To make the topping, heat up some olive oil, add garlic and remove it once they are browned, add the breadcrumbs and let them toast. Keep stirring to avoid burning, they are ready when they change colour.
- Blend the cooked pumpkin and onion with some vegetable stock to create a creamy sauce.
- Mix it with your pasta of choice and top with the breadcrumbs and the crispy kale.
Tried this recipe?Let us know how it was!