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Fall Pasta + Butternut Squash, Kale And Pecorino Romano
Serves 4 | Prep Time: 10 minutes | Cook Time: 35 minutes
A perfect foil for fall vegetables. This particular pasta dish is prepared mostly by roasting in a sheet pan.
Ingredients
- 3 tablespoons extra virgin olive oil
- 4 ounces bacon or pancetta cut into 1/2 dice
- 1 pound butternut squash, peeled and cut into 1/2-dice
- 2 bunches, lacinato kale torn into 1-inch pieces
- Kosher salt and freshly ground black pepper
- 1 pound orecchiette or other short studded pasta
- Freshly grated Pecorino Romano, to taste
Chef Tips
Preparation
Step 1
Preheat an oven to 400F. While it’s heating, prep your bacon and squash. Place on to a parchment lined baking tray and toss with the olive oil. Roast in the oven for about 25 minutes; stirring about half way through. Toss in the kale and roast for another 10 minutes. The kale should be done when it’s slightly wilted and cooked through.
Step 2
While the squash is roasting bring a large pot of water to a boil. Season generously with salt. Cook according to directions on the package. Before draining, save a cup of pasta water. Place pasta back in the pot along with the sheet pan vegetables. Season with salt and pepper if need. Add in a little pasta water to give the dish moisture. Grate with pecorino romano to taste.
