I have a confession to make. I didn’t cook at all this weekend, too busy doing housework, paying bills, working on taxes and watching the Super Bowl! Oh, I forgot to mention that my husband ordered take-out from P.F. Chang’s to eat while we watched the game. It was delicious, but not very healthy! But our team won and that’s all that matters!
Last night, I prepared a wonderful pasta dish with tasty and healthy butternut squash, baby kale, and walnuts. Basically, all you have to do is roast the squash, toast the walnuts, cook the pasta and toss! I found this lovely vegetarian meal on the Saveur Magazine website. The recipe calls for 12 tablespoons (1½ sticks) of butter, but I was able to reduce it to only 4 tablespoons! You still get a rich buttery pasta, complimented by the flavors of the squash, kale and walnuts; but without all the calories and fat!
- 1 medium squash, peeled and cut into 1-inch pieces
- 1-2 tablespoons grapeseed oil
- Sea salt
- Freshly ground pepper
- 8 ounces pappardelle
- 4 tablespoons organic butter
- 1 cup organic walnuts, toasted and lightly crushed
- 3 cups organic baby kale
- Preheat oven to 425 degrees. Toss squash with oil in a large bowl. Season with salt and pepper. Line a rimmed baking sheet with foil. Spread squash in a single layer on sheet and bake for about 25 minutes, until tender.
- While the squash is roasting, toast the walnuts in a rimmed pan at 325 degrees for about 15 minutes. Also, cook the pasta in a large saucepan, until al dente, approximately 5 minutes. Drain and rinse and set aside.
- In a large (12-inch) nonstick frying pan, heat the butter over medium heat, until foamy and light brown. Add pasta, squash and walnuts. Finally, add the baby kale and cook until just wilted. Season with salt and pepper to taste. Serves 2 to 4.