There’s an entire butternut squash and a whole bunch of kale in this cozy fall pasta making it healthy and indulgent all at once.
Ed’s notes: This is an easy recipe and keeps well as a leftover to warm up again. Add some cut up grilled chicken or spicy Italian Hot Sausage if you would like a protein. You can also substitute spinach or other greens for the kale. Since greens cook down and collapse, you might want to use extra as I mentioned below with two boxes/tub of prewashed baby greens. Dandelion, baby bok choy or chard also work.
4 SERVINGS
½ cup finely chopped pecans
½ cup panko
2 tsp. finely grated lemon zest
1 tsp. plus 3 Tbsp. extra-virgin olive oil, divided
Kosher salt
1 large butternut squash (about 3 lb.), peeled, halved, seeds removed, cut into 1″ cubes
2 tsp. dried oregano
Freshly ground black pepper
12 oz. spaghetti or other long pasta
6 garlic cloves, thinly sliced
1 large bunch kale, ribs and stems removed, leaves torn into 2″ pieces or two box/tubs of prewashed baby kale
½ cup (1 stick) unsalted butter, cut into pieces
1 oz. Parmesan, finely grated
¼ cup chopped parsley
¼ cup fresh lemon juice
Place racks in upper and lower thirds of oven and preheat to 350°. Spread out pecans and panko on a small rimmed baking sheet and toast on upper rack, tossing halfway through, until nuts are slightly darkened and panko is golden, 7–9 minutes. Let cool slightly, then transfer pecans and panko to a small bowl and stir in lemon zest, 1 tsp. oil, and a pinch of salt. Set pecan breadcrumbs aside.
Increase oven temperature to 400°. Divide squash between 2 rimmed baking sheets; drizzle with 2 Tbsp. oil. Sprinkle oregano over, season with salt and pepper, and toss to coat. Roast, tossing halfway through, until tender and browned in spots, 25–30 minutes.
Meanwhile, cook pasta in a large pot of generously salted boiling water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 1½ cups pasta cooking liquid.
Heat remaining 1 Tbsp. oil in a medium Dutch oven over medium. Cook garlic, stirring, until tender but not browned, about 1 minute. Add kale and cook, stirring, until beginning to wilt, about 2 minutes. Add 1 cup reserved pasta cooking liquid, cover pot, and cook until kale is completely wilted, about 4 minutes. Uncover pot, add butter, and stir until melted. Add Parmesan and pasta and cook, tossing vigorously with tongs and adding more pasta cooking liquid if needed, until pasta is al dente and sauce coats pasta, about 2 minutes. Remove from heat and toss in squash, parsley, and lemon juice. Taste and season with more salt if needed.
Divide pasta among shallow bowls; top with reserved pecan breadcrumbs and season generously with pepper.