Autumn is in the air as the days are getting cooler and the beginning of color is appearing on the trees in Central Park. Squash and pumpkin are abundant at the green markets, so you begin to plan different kind of meals around these seasonal ingredients. Here is a dish that combines some of my favorite fall ingredients all on one plate!
Rigatoni with Butternut Squash, Kale & Ricotta Cheese
1 small butternut squash (sliced and cut into pieces)
1 small red onion (sliced)
2 – 3 cups of kale (chopped)
2 – 3 TB. of minced herbs
2 Tb. of olive oil
salt & pepper to taste
4 – 5 cups of cooked pasta (I used rigatoni but any pasta shape works)
1 cup of ricotta cheese
1 /3 cup of grated parmesan
1/4 cup of pomegranate seeds
Peel the butternut squash and prepare by slicing and chopping the vegetables.
Arrange the butternut squash and the onions on a flat baking pan and drizzle with the olive oil. Add salt, pepper and several TB. of minced herbs. Bake at 400 degrees until golden brown and tender.
Lightly saute the kale in a TB. of olive oil util just softened, but not overcooked.
Boil the rigatoni until al dente (according to directions).When the pasta is ready, toss together with the ricotta and some of the minced herbs and the parmesan.
Arrange the cooked pasta, kale and cheese on a platter along with the roasted butternut squash & red onions. Sprinkle with extra salt & pepper, parmesan, the pomegranate seeds and garnish with extra herbs.
This dish is easy to assemble and has all your family’s fall favorites. It is a healthy one-dish vegetarian meal that I hope you and your family enjoy!