Step-by-Step Guide to Prepare Perfect Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan

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The ingredients needed to make Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan:

1. Make ready 6 cup water, divided
2. Get 1 each small butternut squash, peeled and diced
3. Take 2 tbsp olive oil, divided
4. Make ready 1 Kosher salt to taste
5. Take 1 Black pepper to taste
6. Prepare 1 1/2 cup fusilli pasta
7. Make ready 4 cup kale, washed and roughly chopped
8. Make ready 2 tbsp pasta water
9. Take 1/2 cup whole-milk ricotta cheese
10. Take 1/2 tsp crushed red pepper flakes
11. Prepare 1 tbsp unsalted butter
12. Take 5 each sage leaves, roughly chopped
13. Get 1 oz Parmesan, shaved

Toasted gnocchi, butternut squash, kale and walnuts are all tossed together in the yummiest sage brown butter sauce. It's all surprisingly easy to make, and total autumn comfort food. Rinse, drain, cool, and squeeze very dry and finely chop the kale. The mixture will likely be a little thick.

Steps to make Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan:

1. In a medium-large saucepot over medium-high heat, add 4 cups of water. While waiting for water to boil, place a large sauté pan over high heat and add squash, 2 cups water and half of the olive oil. Cook the squash for 10-12 minutes, until most of the liquid has evaporated. Season with salt and pepper, remove the squash from the pan and reserve.
2. When the water comes to boil, add pasta while stirring, and cook over high heat for 6-8 minutes or until tender. About 30 seconds before the pasta is cooked through, add the kale to the pot, and submerge the greens in the water to wilt. Before draining, remove 2 tablespoons of pasta cooking water and reserve. Drain the pasta and kale in a colander and reserve.
3. In a large kitchen mixing bowl, add ricotta, crushed red pepper flakes, reserved pasta water and butter. Stir to combine and reserve.
4. In a large sauté pan over medium heat, add remaining olive oil, then add sage. Cook for 1-2 minutes, remove from pan with a slotted kitchen spoon, and season with a pinch of salt. Over medium heat in the same pan, combine the pasta, kale and squash and incorporate while stirring. Cook just long enough to warm. Remove from heat and add mixture to the mixing bowl of cheese. Stir to combine all ingredients.
5. Divide the pasta between two plates, then top with fried sage and Parmesan. Enjoy!

Rinse, drain, cool, and squeeze very dry and finely chop the kale. The mixture will likely be a little thick. Add in the cooked pasta, reserved pasta water, cheese, nutritional yeast and sage and stir well to combine. Make sure there's no clumps of cheese. Now, add in the squash and stir gently to combine.

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