Autumn Pasta with Squash, Smoked Cheddar & Kale Walnut Pesto
Fall is here, and with that comes a new crop of local produce! One of the best examples this time of year is squash of all shapes and sizes, flavors and textures. They are all delicious, but I decided to use butternut squash for this recipe because it is especially flavorful and has a slightly sweet taste. I added red onions and hearty kale and a smoked cheddar cheese to this pasta dish. The kale, walnut pesto adds extra flavor and the pomegranate seeds add a refreshing zing.
Here is what you need to make this pasta dish:
(serves 3 – 4)
12 oz. of pasta (any shape you prefer, cooked according to directions)
2 TB. of olive oil (for roasting)
1 TB. of olive oil for tossing into the pasta
2 – 3 cups of butternut squash (peeled, seeded and cut into bite sized pieces)
2 – 3 cups of kale (I used baby kale, but any kind works if chopped into pieces)
1/2 cup of red onion (sliced and chopped into pieces)
3/4 cup of grated cheese (I used a smoked cheddar)
salt & pepper to taste
1/3 cup of pomegranate seeds
1 teaspoon dried parsley
For the Kale / Walnut Pasta:
1/2 cup of olive oil
1/3 cup of walnuts
1 – 2 cups of packed kale
juice of 1/2 lemon
grated lemon peel of 1 lemon
salt & pepper to taste
To Prepare:
* Rub or brush the cut squash and red onion with olive oil and place on a cookie sheet. Bake at 400 degrees until golden brown and easily pierced with a knife.
* Prepare the kale pesto by placing the ingredients in a food processor and blending until smooth. Set aside.
* While the vegetables are roasting, cook the pasta according to directions. When it is done, drain it and place it in a bowl. Add the tablespoon of olive oil and toss into the warm pasta 2 cups of kale and the grated cheese, so that the kale wilts and cheese melts.
* Gently stir in the kale pesto.
* Cover and keep warm.
* When the vegetables are done gently add half of them into the pasta. Place everything on a platter and arrange the rest of the roasted vegetables on the top.
* Sprinkle with the pomegranate seeds, and add some salt & pepper to taste.
Serve and enjoy!
