About the recipe
While my mom was staying here she bought a few ready meals from our local grocery store. One of the sides she got was a butternut squash and kale medley. While eating it I couldn’t help but think that it would be a great starting point for a pasta dish. I try to do one or two pasta dishes a week since they’re so inexpensive and can easily be vegetarian and filling. It is sometime hard to be inspired in this area since we eat it so often. I get burned out of spaghetti and red sauce quite quickly. This one left everyone excited. I have made this with both butternut squash and sweet potato. Both work equally well. Sometimes I don’t want to deal with peeling a butternut squash and opt for sweet potato instead.
I love the balance of flavours in this dish. There’s a nice light sweetness from the sweet potato which is nicely balance by the heat of the chilli flakes and the brightness of the the kale. I massage the kale before putting it in the pasta at the end. When I first heard of massaging kale I thought it sounded like the craziest thing, but I put it to the test, thinking it was complete nonsense and it worked wonders. It made the kale much sweeter, brighter, and not so tough.
- 2 tablespoons butter/olive oil
- 1 sweet potato, peeled and cubed
- 2-3 handfuls of kale, chopped, stemmed and massaged
- 1 red onion. sliced thin
- 2 cloves garlic, minced
- about 1/2 package of linguini
- 1/8-1/4 chilli flakes
- salt and pepper to taste
- parmesan cheese to serve
- Bring a large pot of heavily salted water to boil. Cook linguini to package instructions. Reserve about 1 cup of pasta water.
- Heat the butter or oil in a large pan over medium heat. Add the sweet potato and sauté for a few minutes until starting to soften.
- Add the red onion and garlic. Continue to cook until onions and soft and translucent. Add the chilli flakes.
- While vegetables cook, prepare the kale, rinsing and massaging with your fingers.
- Once noodles have finished cooking, strain and add to the vegetables along with reserved pasta water and kale. Add salt and pepper to taste and serve with parmesan cheese.
- Can sub butternut squash with sweet potato