Ingredients:
- 3 cups (710ml) butternut squash, cubed
- 2 tbsp (30ml) olive oil
- 3 cloves (15g) garlic, minced
- ½ cup (120ml) vegetable broth, low sodium
- ½ tsp (3g) ground nutmeg
- Salt and black pepper to taste
- 1 lb (450g) penne or rigatoni
- 3 cups (85g) fresh kale, stemmed and chopped
- 1 cup (150g) ricotta cheese, part-skim
- ½ cup (120ml) pasta water (reserved from boiling)
- 1 cup (100g) Parmesan cheese, freshly grated
- ½ cup (50g) panko breadcrumbs
- 1 tbsp (15ml) melted butter
- 1 tsp (1g) dried sage or chopped fresh sage
Instructions:
- Toss cubed squash with olive oil and roast at 400°F (200°C) for 20 minutes until edges are caramelized.
- Transfer roasted squash to a blender with garlic, vegetable broth, and nutmeg. Blend until completely smooth and velvety.
- Boil pasta in salted water for 2 minutes less than package directions. Reserve ½ cup (120ml) of starchy water before draining.
- In a large bowl, combine the undercooked pasta, blended squash sauce, part-skim ricotta, and chopped kale. Stir in the reserved pasta water to loosen the sauce.
- Pour the pasta mixture into a 9x13 inch baking dish, smoothing the top with a spatula.
- In a small bowl, mix Parmesan, panko, melted butter, and sage. Sprinkle evenly over the top and bake until golden brown.