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RECIPES
Linguine with Butternut Squash and Kale
INGREDIENTS
½ lb. linguine
•
1 bunch kale, stems removed and
•
chopped
2 tbsp olive oil
•
½ cup white wine
•
¼ tsp ground nutmeg
•
1 tbsp fresh sage, chopped
•
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½ butternut squash,
•
cut into 1 inch cubes
¹⁄₈ tsp coarse black pepper
•
2 tsp salt
•
¼ cup Parmigiano-Reggiano
•
2 cloves garlic, minced
•
Directions
Set your Skillet to low or medium-low
heat. In the pan, sauté the garlic in
olive oil.
Add the wine, nutmeg, pepper, and
butternut squash. Mix so that the
squash is lightly coated in the liquid.
Cover with lid and let sit for 30-35
minutes or until tender, stirring
occasionally.
Mix in the kale and re-cover for another
10 minutes, stirring occasionally. Pour
into a bowl and cover with a dish cloth.
Allow your Skillet to cool, then clean it.
Fill with 2-3 quarts of water and add the
salt. Set the Skillet to high and bring the
water to a boil. Pour in the pasta.
Cook for about 9 minutes, stirring
frequently. Using a colander, strain the
pasta. Then, return the pasta to the
Skillet. Stir in the squash and kale and
heat on low. Mix in the cheese and sage,
then serve!
RECIPES
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