Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan
Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, butternut squash and kale fusilli pasta with ricotta and topped with fried sage and parmesan. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Butternut Squash and Kale Fusilli Pasta. This sage butternut squash pasta is packed with texture and flavor! It's perfect as a vegetarian entree, or you can customize it by adding protein and Silky bucatini pasta tossed with caramelized cubes of butternut squash and a rich, nutty brown butter sauce; topped with creamy ricotta, crunchy.

Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook butternut squash and kale fusilli pasta with ricotta and topped with fried sage and parmesan using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan:
  1. Take 6 cup water, divided
  2. Get 1 each small butternut squash, peeled and diced
  3. Take 2 tbsp olive oil, divided
  4. Make ready 1 Kosher salt to taste
  5. Take 1 Black pepper to taste
  6. Make ready 1 1/2 cup fusilli pasta
  7. Take 4 cup kale, washed and roughly chopped
  8. Take 2 tbsp pasta water
  9. Make ready 1/2 cup whole-milk ricotta cheese
  10. Get 1/2 tsp crushed red pepper flakes
  11. Make ready 1 tbsp unsalted butter
  12. Make ready 5 each sage leaves, roughly chopped
  13. Get 1 oz Parmesan, shaved

Top with fried sage for a healthy, comforting main dish. Serve with salad or roasted vegetables to further Serve the pasta in individual bowls topped with fried sage, more black pepper and shaved Parmesan/Pecorino I dislike butternut squash otherwise. Spoon a tiny bit of sauce on top of each shell and sprinkle each with grated parmesan or romano. Add onion and garlic to skillet.

Instructions to make Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan:
  1. In a medium-large saucepot over medium-high heat, add 4 cups of water. While waiting for water to boil, place a large sauté pan over high heat and add squash, 2 cups water and half of the olive oil. Cook the squash for 10-12 minutes, until most of the liquid has evaporated. Season with salt and pepper, remove the squash from the pan and reserve.
  2. When the water comes to boil, add pasta while stirring, and cook over high heat for 6-8 minutes or until tender. About 30 seconds before the pasta is cooked through, add the kale to the pot, and submerge the greens in the water to wilt. Before draining, remove 2 tablespoons of pasta cooking water and reserve. Drain the pasta and kale in a colander and reserve.
  3. In a large kitchen mixing bowl, add ricotta, crushed red pepper flakes, reserved pasta water and butter. Stir to combine and reserve.
  4. In a large sauté pan over medium heat, add remaining olive oil, then add sage. Cook for 1-2 minutes, remove from pan with a slotted kitchen spoon, and season with a pinch of salt. Over medium heat in the same pan, combine the pasta, kale and squash and incorporate while stirring. Cook just long enough to warm. Remove from heat and add mixture to the mixing bowl of cheese. Stir to combine all ingredients.
  5. Divide the pasta between two plates, then top with fried sage and Parmesan. Enjoy!

Butternut Squash Kale Atlanta New Year's Eve Italian Mediterranean Parmesan Healthy Garlic Appetizer Cheese Easy Squash Toast. Transfer the toasts to a serving platter or individual plates, pile each with a mound of the squash and kale mixture, top with the shaved cheese, and serve. Put the sage, garlic and butter into a saucepan large enough to hold all the pasta once cooked. Gently stir to combine, then serve immediately with a little more Parmesan and black pepper. Butternut squash ravioli with fried sage leaves and sun-dried tomatoes.

So that is going to wrap this up with this exceptional food butternut squash and kale fusilli pasta with ricotta and topped with fried sage and parmesan recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!