Butternut and Kale Pasta

 Butternut and Kale Pasta


I lb. farfalla pasta

5 cups peeled and diced  butternut squash

1 tbsp chopped fresh thyme

½ tsp salt and pepper, divided

4 tbsp extra virgin olive oil, divided

2 ounces of diced pancetta

¼ tsp red pepper flakes

3 cloves of garlic, minced

1 bunch tuscan kale chopped

1 cup vegetable stock OR reserved pasta water

½ cup grated Parmesan cheese


Preheat the oven to 400 degrees.


Cook the pasta according to the package directions.  Save 1- ½ cups of pasta water if.  Drain well.


Evenly spread the diced squash onto a foil lined baking sheet. Drizzle 2  tbsp of extra virgin olive oil over the squash.  Sprinkle with chopped thyme, ¼ tsp salt pepper and toss to combine. Roast in the oven for 15-20 minutes until the squash is tender and golden brown.


Heat the remaining 2 tbsp of extra virgin olive oil in a large skillet over medium high heat.  Add pancetta and saute for 2-3 minutes.  Add red pepper flakes and garlic and cook for another  minute. Add chopped kale.  Season with remaining salt and pepper and cook until the kale is wilted.  Approximately 5-7 minutes.  Add the cooked pasta to the skillet and 1 cup of stock or reserved pasta water. Add in Parmesan cheese.  Stir to combine.  Add more stock or pasta water to create a sauce that coats the pasta.  


Gently fold in butternut squash.  Garnish with more Parmesan cheese if needed.

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