Butternut Squash & Kale Pasta Bake

Another frigid day, I hear it was -16 with the wind chill last night!  So no surprise (well actually it was) today had the added treat of frozen pipes.  I was greeted this morning with a sputtering kitchen sink…then curplunk! Nada, nothing, zero…without water all day. We spent half the day obtaining the ingredients to warm up our pipes… So with our warming concoction brewing, and us still without water, we desperately needed a simple creature comfort of a tasty dinner.  My original plan was for something with the chicken thighs I had in the fridge but I didn’t want to try to clean up chicken juice with the “splash and wipe” method of bottled water.  So in my second stroke of genius in two days (first being filling the coffee pot last night, so at least I didn’t have to greet this day uncaffeineated!) was this dish.  I am pretty proud. My own brain child.

Onions, diced; fresh thyme, chopped; garlic, minced; butternut squash, cubed; kale, chopped; parmesan/asiago/romano blend; butter, water, milk, and red pepper flakes.

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First, put the water on to boil the pasta.  Preheat oven to 350.  Heat dutch oven on medium heat, add butter and heat until frothy.  Add onions, cook until soft. Add garlic and thyme, saute until fragrant, about 1 minute.

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Add water and butternut squash, mix with onion mixture, put lid on and cook for about 10 minutes until squash is soft.

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Add kale, salt and pepper to taste, and red pepper flakes, cook for several minutes, then lower heat.

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Add pasta, milk, half of cheese. Mix well.

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Sprinkle the rest of the cheese on top.

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Place dutch oven uncovered in oven, bake for about 20 minutes until bubbly.

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And there we go. Very comforting, comfort food.

Butternut Squash & Kale Pasta Bake

  • I box whole wheat penne pasta
  • 3 Tbsp butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 Tbsp chopped fresh thyme
  • ½ cup water
  • 1 medium butternut squash, diced
  • 1 bunch of red kale, devined and chopped
  • ¼ tsp red pepper flakes
  • salt & pepper to taste
  • 1 cup parmesan/asiago/romano cheese, ½ cup for mixture, ½ cup for topping
  • 1 ¼ cup milk

Make pasta, set aside. Heat butter in dutch oven on medium high heat until foaming, add onions and cook until soft. Add garlic and thyme, cook until fragrant, about 1 minute.  Add water and butternut squash, mix with onion mixture. Put lid on and cook on medium heat for about 10 minutes or until soft. Add kale, salt, pepper, and red pepper flakes; cook for several minutes then turn heat to low. Add pasta and milk, half of cheese, mix together.  Put uncovered in 350 degree oven for 20 minutes or until bubbling. Garnish with parmesan.

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