Roasted Butternut Squash Kale Pasta
A cozy pasta dish made with roasted butternut squash, wilted kale, and golden garlic breadcrumbs tossed with farfalle and Parmesan. Nutritious yet comforting, it’s the perfect balance of wholesome vegetables and satisfying pasta, ready in under an hour.
Equipment
- 1 Large Baking Sheet
- 1 large pot (for boiling pasta)
- 1 colander for draining
- 1 large skillet
- 1 Sharp Knife
- 1 Cutting board
- 1 wooden spoon or spatula
Ingredients
For Roasted Butternut Squash
- 1 medium butternut squash about 3 pounds, peeled and diced into ½-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For Pasta
- 8 ounces farfalle bowtie pasta
- 2 tablespoons olive oil plus extra for drizzling
- ½ cup panko breadcrumbs
- 3 cloves garlic minced
- 1 red finger chili pepper finely minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups curly kale chopped
- ¼ cup Parmesan cheese grated
- 2 tablespoons fresh chives minced
Instructions
- Prepare the Oven and Squash: Begin by preheating your oven to 400°F (200°C) so it’s ready when you need it. Peel the butternut squash using a sturdy vegetable peeler, then cut it in half lengthwise and scoop out the seeds. Dice the flesh into small, even ½-inch cubes. Place the cubes on a large baking sheet, drizzle with olive oil, and sprinkle generously with kosher salt and black pepper. Toss everything with your hands until each piece is lightly coated. Spread the squash into a single layer so it roasts evenly rather than steaming.
- Roast the Butternut Squash: Transfer the baking sheet to the oven and let the squash roast for 25–30 minutes. About halfway through, gently stir and flip the cubes to ensure they brown on more than one side. The goal is fork-tender centers with slightly caramelized edges, which will bring out the natural sweetness of the squash. Once finished, set aside but keep the oven warm in case you want to toast bread or reheat later.
- Cook the Pasta to Perfection: While the squash roasts, bring a large pot of water to a rolling boil. Add a generous pinch of salt to season the pasta water—it should taste like the sea. Drop in the farfalle pasta and stir occasionally to prevent sticking. Cook according to the package instructions until al dente, meaning tender but still with a slight bite. Reserve about ½ cup of the starchy cooking water before draining through a colander. Set the drained pasta aside while you prepare the topping.
- Toast Breadcrumbs for Crunch: In a wide skillet, warm two tablespoons of olive oil over medium-high heat. Scatter in the panko breadcrumbs and stir continuously, allowing them to soak up the oil and turn golden brown. This process should take around 2 minutes. The breadcrumbs should be crisp and lightly nutty, not burnt, so keep them moving in the pan. These will become the irresistible crunchy element in the finished dish.
- Infuse Flavor with Garlic and Chili: Once the breadcrumbs are nearly golden, add the minced garlic and finely chopped red chili pepper to the skillet. Stir quickly, letting the mixture sizzle for about 30 seconds. The garlic should release a rich, savory aroma while the chili adds a gentle heat. Be careful not to let the garlic brown too much, as it can turn bitter. A fragrant, slightly spicy base will form for the kale and squash.
- Wilt the Kale in the Skillet: Add the chopped curly kale directly into the skillet with the breadcrumb mixture. Stir well so the greens are coated in garlicky oil and gently season with kosher salt and black pepper. Cook for 2–3 minutes, stirring occasionally, until the kale softens and turns a deeper green. It should still retain a slight texture rather than becoming mushy. This adds freshness and a pleasant contrast to the sweetness of the roasted squash.
- Combine Pasta and Roasted Squash: Carefully fold the roasted butternut squash cubes into the skillet, mixing gently to avoid breaking them apart. Add the drained farfalle pasta as well, stirring until all the ingredients are evenly distributed. If the mixture feels a little dry, splash in a small amount of the reserved pasta cooking water to help everything come together with a silky coating.
- Finish with Cheese and Herbs: Lower the heat and sprinkle in the grated Parmesan cheese, stirring until it melts slightly and clings to the pasta. Add the fresh chives for a pop of brightness and mild onion flavor. Just before serving, drizzle a little extra olive oil over the dish to enhance richness and shine. Taste once more and adjust with extra salt or pepper if needed.
- Serve and Enjoy Immediately: Transfer the pasta to individual bowls or a serving platter. Each bite should include tender squash, chewy pasta, earthy kale, and the crunch of golden breadcrumbs. Serve warm as a hearty vegetarian main course that’s equally comforting for family dinners or elegant enough for guests.
Notes
- Sweet potatoes can be used in place of butternut squash for a slightly different flavor.
- Any short pasta shape such as penne, fusilli, or rigatoni will work well with this recipe.
- Kale can be swapped with spinach, Swiss chard, or collard greens depending on preference.
- For a vegan version, omit Parmesan and add nutritional yeast for a nutty, cheesy flavor.
- Leftovers taste great cold—toss them with a light vinaigrette for a pasta salad twist.
- A splash of reserved pasta water helps create a silky coating if the mixture feels dry.
- Roasting squash at high heat ensures caramelized edges and richer flavor.
- Fresh herbs like parsley, basil, or thyme can be added for extra brightness.
- A squeeze of lemon juice balances richness and enhances the overall freshness.
- Crispy breadcrumbs are best enjoyed fresh, so consider adding them just before serving.
