Creamy Pasta with Roasted Squash and Kale

By mommypop

Ingredients

• 1 small medium butternut squash, peeled, seeded, cut into 1-inch cubes, about 4-5 cups
• 3 Tbsp olive oil
• 1/2 tsp sea salt
• 1 tsp lemon juice
• 2 tsp Dijon mustard
• 3/4 tsp each; chili powder, cumin
• 1 Tbsp soy sauce
• 1/2 cup vegetable broth
• 12 oz fettuccine
• 1 medium onion, halved, thinly sliced
• 6 cloves of garlic
• 1 tsp dried sage
• 1 bunch kale, de-stemmed, sliced into 1-inch wide strips

Preparation

Step 1

Heat the oven to 400 degrees. Toss cubed squash in a large bowl with 1 Tbsp olive oil, 1/4 tsp salt and pepper to taste. Spread the squash on a large rimmed baking sheet. Bake, stirring once, until squash is fork tender, about 25 minutes.

Place 2 cups of the squash in a food processor with 1 Tbsp oil, lemon juice, mustard, chili powder, cumin, soy sauce and vegetable broth. Pulse until smooth. Reserve remaining squash cubes.

Cook the fettuccine in a large pot of well-salted boiling water until al dente, about 10 minutes.

Meanwhile, warm remaining 1 Tbsp Oil in Dutch oven over medium heat. Add the onion, garlic, and sage; season with remaining 1/4 tsp salt. Cook, stirring occasionally, until tender, about 5 minutes.

Drain the fettuccine; add to the onion mixture. Mix in the reserved cubed squash. Then stir in the squash purée.