Easy Cook Yummy Butternut squash, kale and ricotta pasta

Cook, Eat and Repeat.

Butternut squash, kale and ricotta pasta. This Butternut Squash Pasta is easy to make and the ultimate cozy meal! Loaded with silky pasta, caramelized cubes of butternut squash, crunchy walnuts, a brown butter sauce and dollops of ricotta, this pasta recipe packs tons of flavor! DaVinci Ziti is the basis for this Butternut Squash Pasta, holding together the flavors of nutty butternut squash, savory bacon, and fresh kale.

Butternut squash, kale and ricotta pasta Adapted from a recipe I found while searching for a pasta and butternut squash dish. With a few modifications I made it vegan, gluten-free, soy-free. The pasta goes through the pasta maker and a few times until it's the perfect thinness. To cook Butternut squash, kale and ricotta pasta you need 6 ingredients and just 3 steps. Here is how you cook it.

Ingredients

  1. Prepare 1 of chopped onion.
  2. It's 4 of cloves of garlic chopped.
  3. Prepare 1/2 of butternut squash.
  4. You need 2 1/2 cup of your fave pasta.
  5. Prepare 1 bunch of of kale roughly chopped.
  6. It's 2 tbsp of ricotta cheese.

The sauce is a delicious mix of pickled chiles, butternut squash, kale and fresh ricotta. The pumpkin oil adds something special. I hope you take a lazy. As well as the butternut squash you could stir some fresh spinach leaves into the sauce to pack in some extra veg if you like.

Butternut squash, kale and ricotta pasta instructions

  1. Cook your pasta in a pot and add your chopped kale in the last 2 min of cooking time, and set aside.
  2. In a deep pan Sautee the onions, garlic until translucent, then add your chopped butternut squash. Cook until squash is soften (but not mush).
  3. Toss the pasta and kale with your butternut squash mixture and season it with salt and pepper to your taste. Then add 2 tbs of ricotta cheese and serve :).

Peel the small butternut squash and cut it in half, removing the seeds with a grapefruit spoon. Dice it into small cubes (you should get Add the remaining tablespoon of olive oil, lemon juice and ricotta to the hot pasta pot and stir until no longer clumpy. Add warm pasta, kale, and roasted vegetables to. This pasta is a delicious combination of butternut squash, kale, creamy ricotta, and a pop of sage. The edamame and mung bean fettuccini is the perfect canvas for the rich and decadent sauce.