Pasta with Kale Pesto and Roasted Acorn Squash foodiecrush.com6 min read
This pasta dish is tossed with earthy kale pesto and candy, caramelized roasted acorn squash, then topped with garlicky breadcrumbs for an irresistible crunch.
I not too long ago gave my conventional basil pesto recipe a fall makeover, swapping the basil for kale and sage, and the pine nuts for walnuts, and now I wish to put this kale pesto on all the things. It’s delish drizzled over roasted acorn squash and topped with plump, tart cherries and toasted walnuts on this recipe right here, but it surely’s additionally killer tossed with lengthy strands of pasta and candy, roasted acorn squash.
This straightforward pasta works nice as a essential course, however may simply be loved as a aspect. To make, whip up some kale pesto, which comes collectively in 5 minutes. Then roast some acorn squash rings (skin-on), cook dinner the pasta, and toast up some garlicky Panko breadcrumbs. The final step is to toss the new tendrils of pasta within the pesto and add it to a big serving bowl with the roasted squash. High it with contemporary grated Parmesan cheese and breadcrumbs for further umami taste and crunch!
What’s in This Pasta Recipe
This pasta with kale pesto, roasted acorn squash, and garlicky breadcrumbs is a brilliant satisfying fall meal that doesn’t require many components.
Right here’s’ what you’ll want:
- Lengthy pasta—strive linguine, spaghetti, or bucatini
- Kale pesto (lacinato kale referred to as dinosaur kale, sage, garlic, Parmesan, olive oil, lemon juice)
- Acorn squash
- Additional-virgin olive oil
- Kosher salt and freshly floor black pepper
- Parmesan cheese
- Panko breadcrumbs
First, Roast the Acorn Squash
Seize your sharpest knife and slice. Minimize the squash in half, lengthwise, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Slice every squash halve into 1-inch-thick half moon rings.
Roast till caramelized. Season your squash and roast at 400°F for about half-hour or till properly caramelized.
In the meantime, Make the Kale Pesto
Make the kale pesto whereas the squash roasts. Like every pesto, this one is flexible. You could possibly omit the sage should you like, otherwise you experiment with toasted almonds and even pepitas as a substitute of walnuts.
Toast your nuts. Toasting offers the nuts extra taste by coaxing out their oils. You are able to do this on the stovetop or within the oven.
I make maintain issues easy and make this pesto recipe within the meals processor. Add the toasted walnuts, Parmesan cheese, and garlic to the bowl of the meals processor and course of till finely minced. Add the kale and sage and course of. Slowly stream within the olive oil via the chute.
Season with contemporary lemon juice, kosher salt, and freshly floor black pepper. Style and regulate if essential.
Boil the Pasta and Make the Breadcrumbs
Prepare dinner your pasta. Deliver a big pot of water to a boil, then salt it properly (like the ocean). Add your pasta and cook dinner till al denté and nonetheless a bit agency.
Toast the breadcrumbs. Deliver a medium-sized skillet to warmth over medium and add your olive oil. As soon as oil is scorching, add the breadcrumbs, grated garlic clove and salt. Stir all the things to coat and toast for about 3-4 minutes, stirring incessantly and watching so the crumbs don’t burn.
Do You Eat the Pores and skin of Acorn Squash
It will depend on the recipe, however roasting acorn squash makes its pores and skin tender and edible. Plus, on this dish, the squash slices are on the thinner aspect, so that you gained’t get an enormous chunk of pores and skin. I want leaving the pores and skin on as a result of I like the colour and texture it provides, however you’ll be able to simply take away it (I discover it’s simpler to do that after roasting reasonably than peeling the entire squash beforehand).
How do You Minimize an Acorn Squash for Roasting
- Sharpen that knife, chef. First issues first, be sure to’ve acquired , sharp knife. Stand the squash up and slice it in half down the center, from stem to stem.
- Scoop out the seeds and innards. Use a sturdy spoon for this (a grapefruit spoon works nice you probably have one).
- Slice into half-moon rings. Lay every squash halve on the reducing board and reduce crosswise, into 1-inch-thick slices.
What to Serve With This Pesto Pasta
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Pasta With Kale Pesto and Roasted Acorn Squash
This pasta dish is tossed with earthy kale pesto and candy, caramelized roasted acorn squash, then topped with garlicky breadcrumbs for an irresistible crunch. Get pleasure from as a hearty, but vegetarian fall essential dish, or as a aspect.
For the Kale Pesto:
- 1/2 cup toasted walnuts
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves , roughly chopped
- 2 cups lacinato (dinosaur) kale leaves , washed, stemmed, and slivered
- 10 sage leaves
- 1/2 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly floor black pepper
For the Pasta:
- 1 2-pound acorn squash , halved lengthwise stem to stem, insides scooped out and discarded
- 1/4 cup extra-virgin olive oil , divided
- 1/2 + 1/8 teaspoon kosher salt , divided
- 1/4 teaspoon freshly floor black pepper
- 1 pound lengthy strand pasta , reminiscent of linguine, fettuccine, bucatini, spaghetti
- 1/2 cup panko breadcrumbs
- 1 garlic clove , grated or pressed
- Parmesan , freshly grated, for serving
For the Kale Pesto:
Add roughly chopped garlic, toasted pine nuts and finely grated Parmesan cheese to the bowl of a meals processor and course of till easy.
Add the kale and sage, and pulse till chopped.
Whereas the processor is operating, drizzle the olive oil via the shoot till the combination is emulsified and easy. Add the lemon juice, salt and pepper, and whiz once more. Style for seasoning and regulate to your liking.
For the Pasta:
Preheat the oven to 400°F and line a big sheet pan with parchment paper or foil.
Minimize the squash in half lengthwise, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Slice every squash halve into 1/2-inch thick half-moon rings.
Add the squash rings to a big bowl, together with 2 tablespoons of the olive oil, 1/2 teaspoon of salt, and the pepper. Toss evenly to coat, then flip squash out into an excellent layer on the sheet pan. Roast for about half-hour, or till good and caramelized.
Boil the pasta in a big pot of salted water, till al denté and nonetheless a bit agency.
Whereas pasta cooks, toast the breadcrumbs. Deliver a medium-sized skillet to warmth over medium and add the remaining 2 tablespoons of olive oil. As soon as oil is scorching, add the breadcrumbs, the remaining 1/8 teaspoon of salt, and the grated garlic clove. Stir all the things to coat and toast for about 3-4 minutes, or till golden brown, stirring incessantly all through and watching so the crumbs don’t burn.
To assemble, drain the pasta and add to a big serving bowl. Add the pesto and toss properly to coat. Add the squash, toss gently, then high with freshly grated Parmesan and toasted breadcrumbs.
Energy: 644kcal | Carbohydrates: 64g | Protein: 15g | Fats: 37g | Saturated Fats: 6g | Polyunsaturated Fats: 8g | Monounsaturated Fats: 21g | Ldl cholesterol: 7mg | Sodium: 628mg | Potassium: 274mg | Fiber: 4g | Sugar: 3g | Vitamin A: 776IU | Vitamin C: 8mg | Calcium: 131mg | Iron: 2mg
Extra Fall Squash Recipes to Strive
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