Thursday, March 21, 2013


the perfect recipe for the last of my kale crop


1 butternut squash, peeled, seeded and cut into cubes
1 head of garlic or about 10 cloves, peeled
Kosher salt and pepper
3 Tbs. extra-virgin olive oil, divided
1/2 to 3/4 box whole wheat penne pasta, I like a higher ratio of vegetables to pasta
2 Tbs. vegan butter
1 large shallot, minced
1 tsp. dried sage or 1 Tbs. fresh sage, chopped
A pinch of nutmeg
2 Tbs. nutritional yeast
½ cup reserved pasta water
2 large bunches of kale, stemmed and chopped
1/2  cup vegan cheese


Preheat the oven to 425 degrees. Toss the butternut squash and garlic cloves on a baking sheet with salt, pepper and 1 Tbs. of oil. Roast for 25 minutes, flip the pieces and roast another 20 minutes or until the squash and the garlic are softened and browned. Set aside until ready to use.

Bring a large pot of water to a rapid boil. Add Kosher salt to the pot. Add the penne and stir so they don’t stick. Cook until shy of al dente.

While the penne is cooking, heat the butter and the remaining 2 Tbs. oil in a large saucepan over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the sage, nutmeg and nutritional yeast to the pan and stir.  Stir in the kale and cook will wilted.

Add the butternut squash and the garlic to the pan and toss to coat with the butter and spices.

When the penne is almost done, reserve about ½ cup of the pasta water. Drain the penne and add it back into pot. Transfer the butternut squash, kale and garlic mix into the pot with the penne.

Add the reserved pasta water and toss the pasta for a few minutes to make sure it’s well coated. The starchy pasta water will thicken and create a sauce.  Add the cheese.

flavors marry while cooking the pasta

sorry for the lousy photo!
the addition of the pasta makes this
a hearty satisfying dish.  loved this one!!!


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