Linguine with Butternut Squash & Roasted Sweet Onion
When the leaves start falling and the temps start dropping, this bowl of pasta is a rich and creamy take on classic autumn flavors.
Ingredients
3 cloves garlic, minced
1 bunch of kale
salt and pepper
1/4 cup dried cranberries
freshly grated parmesan, to taste
12 oz. linguine
4 tbsp olive oil
1 sweet onion, halved
1 butternut squash, cut in half, seeded
2 cups chicken or vegetable stock
Instructions
Cook the Pasta: Bring a large pot of water to boil, and heavily salt. Add linguine to the boiling water. Cook until al dente, about 5 minutes.
Roast the Squash and Sweet Onion: Preheat oven to 400. Place butternut squash and onion halves cut side down on baking sheet oiled with 1 tbsp of olive oil and drizzle with another tbsp of olive oil, and place in oven. After 20-30 minutes, when onion is caramelized and brown, remove, and continue baking butternut squash for another 30 minutes.
Puree Roasted Vegetables: Transfer squash, onion, and stock to a blender and puree.
Prepare Pasta Sauce: In a saute pan, heat remaining 2 tbsp of olive oil, and saute garlic and kale until softened and wilted. Season with salt and pepper, then add cranberries and the butternut-squash mixture to the pan and bring to a gentle simmer.
Dress the Pasta: Reserving a 1/2 cup of pasta cooking water, drain pasta and add to pan with the vegetables. If needed to loosen the sauce, add 1/2 cup of the reserved pasta water.
Plate Pasta: Divide pasta into bowls, topping with parmesan.