butternut squash, kale, red onion and sage

A house favorite, NEVER disappoints! I was first introduced to this dish by my sister in law when I was over for dinner. It's just a very cozy, warming kind of meal that's packed with lots of vitamins! Give it a try with or without a pasta/grain. I've made this as a side dish and as an entrée.

ROASTED BUTTERNUT SQUASH, SAGE AND RED ONION PASTA
1  3-4lb butternut squash
1  bunch sage
1  medium - large red onion
2-3 cups thinly sliced curly kale (optional)
extra virgin olive oil
salt and pepper to taste
red pepper flakes (optional, though highly recommended)

Preheat oven to 375º
Prepare squash, peel/de-seed and cube into bite sized pieces.
Peel and chop onion (1/2”  - 1” pieces)
Combine onion and squash in a large bowl. Tear the sage into pieces and toss liberally with extra virgin olive oil.
Once oven is preheated, spread squash and onion mixture on a baking sheet in a single layer. Season with salt and pepper to taste.

Roast vegetables for about about hour. Vegetables should brown a little.

Meanwhile cook your favorite pasta according to directions on the box. (We have used orzo, campanile, farfalle, quinoa penne pastas and all worked well!
While the pasta is cooking sauté the kale with a little olive oil over a medium heat, stirring often. Set aside once cooked through, about 5 mins.

Toss the cooked pasta and veggies (squash, onions and kale) in a bowl and season with salt, pepper and red pepper flakes (recommended) to taste. I also usually give it an extra “once around” of extra virgin olive oil.

NOTES: 1. You could also add some pecorino romano. 2. This last time I grated some fresh nutmeg over the squash before putting it in the oven.