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Author Notes: Inspired loosely from an old Barilla pasta recipe, this is perfect fall comfort food. The textures are particularly great: soft, wilted tomatoes, golden roasted butternut squash, and crispy kale. Feel free to use a different shape of pasta if you like. —Posie Harwood
- 1 pound dried pappardelle pasta
- 1/2 bunch kale, washed and stems removed
- 2 pints cherry tomatoes
- 1 small butternut squash, peeled and cubed
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 1/2 cup dry white wine, optional (sub water if you prefer)
- salt and pepper to taste
- 1/2 cup freshly grated Parmesan cheese
- olive oil for drizzling
- Preheat the oven to 400 degrees F.
- Drizzle the cherry tomatoes and cubed butternut squash liberally with olive oil and season with salt and pepper. Arrange in one layer on a rimmed baking sheet and bake until the tomatoes wilt and squash browns on the edges (the smaller you cube your squash, the crispier the edges will get, which I like!). This will take about 20-30 minutes, so start checking after 20 minutes.
- Meanwhile, tear the kale leaves into small pieces and drizzle them liberally with olive oil and season with salt and pepper. Arrange in a single layer on another rimmed baking sheet and bake for about 10-12 minutes, or until crispy. They burn easily so start checking after 10 minutes.
- Set the cooked vegetables aside. Bring a large pot of well-salted water to boil. Add the pasta and cook until just shy of al dente. Drain the pasta and set aside, reserving 1/2 cup of the pasta cooking water.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and onion and cook until softened and fragrant, about 3 minutes. Add the white wine (or use water) and cook until the liquid is almost fully reduced.
- Add the cooked pasta and the reserved pasta water and toss together, cooking for about a minute.
- Remove from the heat and toss with the vegetables. Top each plate with a bit of freshly grated Parmesan cheese.
- This recipe is a Community Pick!