Steps to Prepare Perfect Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan

Hello everybody, it's Louise, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Easiest Way to Make Perfect Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan estimated approx 25 mins.

To begin with this particular recipe, we must prepare a few components. You can cook 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 veggie recipes come courtesy of Robert Lupo, one of our favorite Southern chefs. He cooked in the kitchen of beloved Decatur, Georgia, restaurant Leon's Full Service, and founded the vegetarian-focused supper club West Sherrywood. Learn more at www.PeachDish.com

Ingredients and spices that need to be Take to make Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan:

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

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!

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