Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan
Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, butternut squash and kale fusilli pasta with ricotta and topped with fried sage and parmesan. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have butternut squash and kale fusilli pasta with ricotta and topped with fried sage and parmesan using 13 ingredients and 6 steps. Here is how you can achieve it.

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. Prepare 1 each small butternut squash, peeled and diced
  3. Take 2 tbsp olive oil, divided
  4. Get 1 Kosher salt to taste
  5. Make ready 1 Black pepper to taste
  6. Prepare 1 1/2 cup fusilli pasta
  7. Prepare 4 cup kale, washed and roughly chopped
  8. Make ready 2 tbsp pasta water
  9. Prepare 1/2 cup whole-milk ricotta cheese
  10. Prepare 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
Instructions 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!

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