Kale, mustard greens, and Swiss chard have found their way into my cooking these past few weeks in the form of omelets, brown rice casseroles, and tarts. So far, kale’s the winner in terms of how many different ways it can be made. Luckily for me, a local farmer’s market is a great source for fresh and inexpensive greens. But even my local supermarket now carries kale—triple-washed, according to the package, though if I were going to eat it raw I would wash it anyway because I’m super paranoid about food poisoning. (Don’t even get me started about the fact that federal food inspections have been stopped due to the government shutdown.)
Anyway, since my kids love pasta, a natural way to serve kale is with noodles. I also toss in onions, garlic, and butternut squash, and the result is a dish that most people in my family will eat without complaint.
If you want variety, toss in some black beans, cooked chicken, cooked turkey sausage, cubes of smoked tofu, or even some roasted red bell pepper.
Whatever you choose to add, this hearty dish will keep for a couple of days in the fridge, so if make some on a Sunday, you can take it to work for lunch on Monday, eat it for dinner on Tuesday, and so forth.
Pasta with Kale and Butternut Squash
- 2 cups cubed butternut squash
- 4 Tbsp olive oil, divided
- 1 tsp five-spice powder
- 1 tsp salt, divided
- ½ tsp black pepper
- 6 cups chopped kale, tough stems removed
- ½ cup chopped onion
- 1 clove garlic, minced
- 1 tsp dried sage
- ½ lb spaghetti
- Freshly grated Parmesan cheese, optional
Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
In medium bowl, toss butternut squash, 1 Tbsp oil, five-spice powder, ½ tsp salt, and ¼ tsp pepper. Spread squash on baking sheet and roast for about ½ hour or until it is soft.
Meanwhile, in a large skillet, heat 2 Tbsp oil for 30 seconds over medium heat. Add the kale, onion, garlic, sage, ½ tsp salt, and ¼ tsp pepper. Saute for 5 minutes or until kale softens. Don’t overcook the kale.
In large pot of boiling water, cook the spaghetti until al dente. Drain. Toss the spaghetti with the roasted squash and sautéed kale. Drizzle with 1 Tbsp oil. Sprinkle with freshly grated Parmesan, if desired.