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Pasta with Winter Squash, Kale and Goat Cheese
This hearty, autumnal pasta dish is perfect for cold weather. We use delicata or acorn squash, two thin-skinned varieties that don’t require peeling, so prep is that much easier. Thinly slicing the squash ensures it cooks quickly under the broiler, becoming tender and slightly caramelized. Fresh goat cheese is added to the hot pasta, melting into a creamy sauce, while baby kale and toasted walnuts give some additional heft. Ribbon-like pasta shapes, such as pappardelle or tagliatelle, are an especially good match for the thin slices of squash.
4
Servings
Tip
Don’t forget to save about 2 cups of the cooking water before draining the pasta. The salty, starchy liquid is a key ingredient, combining with the goat cheese to create a creamy, silky sauce that coats the noodles and squash.
40 minutes
Ingredients
-
1½
pound delicata squash OR acorn squash, quartered lengthwise, seeded and sliced crosswise about ¼ inch thick
-
4
tablespoons extra-virgin olive oil, divided
Directions
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01Heat the broiler with a rack positioned about 8 inches from the element. On a rimmed baking sheet, toss the squash with 2 tablespoons of oil, the garlic, pepper flakes, ½ teaspoon salt and ¼ teaspoon black pepper. Distribute in an even layer and broil, stirring every few minutes, until well browned and a skewer inserted into the largest piece of squash meets no resistance, about 12 minutes. Remove from the oven and set aside.
