Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan
Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan

Hey everyone, welcome to my recipe page.it’s Mayme Hogan. Today, I will show you a way to prepare a distinctive dish, butternut squash and kale fusilli pasta with ricotta and topped with fried sage and parmesan. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have 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 ingredients needed to make Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan:
  1. Prepare 6 cup water, divided
  2. Make ready 1 each small butternut squash, peeled and diced
  3. Prepare 2 tbsp olive oil, divided
  4. Make ready 1 Kosher salt to taste
  5. Get 1 Black pepper to taste
  6. Prepare 1 1/2 cup fusilli pasta
  7. Get 4 cup kale, washed and roughly chopped
  8. Take 2 tbsp pasta water
  9. Make ready 1/2 cup whole-milk ricotta cheese
  10. Get 1/2 tsp crushed red pepper flakes
  11. Make ready 1 tbsp unsalted butter
  12. Take 5 each sage leaves, roughly chopped
  13. Take 1 oz Parmesan, shaved
Instructions 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!

So that’s going to wrap this up for this exceptional food butternut squash and kale fusilli pasta with ricotta and topped with fried sage and parmesan recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!