Recipe of Any-night-of-the-week 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.

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

Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, butternut squash and kale fusilli pasta with ricotta and topped with fried sage and parmesan. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan is one of the most well liked of current trending meals on earth. It's appreciated by millions daily. It's simple, it is quick, it tastes delicious. Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this 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 can achieve that.

The ingredients needed to make Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan:

  1. {Prepare of water, divided.
  2. {Take of small butternut squash, peeled and diced.
  3. {Make ready of olive oil, divided.
  4. {Prepare of Kosher salt to taste.
  5. {Make ready of Black pepper to taste.
  6. {Make ready of fusilli pasta.
  7. {Take of kale, washed and roughly chopped.
  8. {Take of pasta water.
  9. {Get of whole-milk ricotta cheese.
  10. {Take of crushed red pepper flakes.
  11. {Prepare of unsalted butter.
  12. {Get of sage leaves, roughly chopped.
  13. {Take of Parmesan, shaved.

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!.
  6. .

So that is going to wrap it up for this special food butternut squash and kale fusilli pasta with ricotta and topped with fried sage and parmesan recipe. Thank you very much for reading. I'm confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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