Tuscan Pasta with Squash & Kale

Instructions

1. Roast the Squash

   9 min hands-on20 min waiting

   • Preheat the oven to 200°C (400°F).
   • Peel and cube the winter squash into 1cm pieces.
   • Spread on a baking tray, drizzle with half of the olive oil, and season with salt and black pepper.
   • Roast for 20–25 minutes, flipping halfway, until tender and caramelized.

2. Prepare Vegetables and Herbs

   4 min hands-on

   • Remove kale leaves from stems and tear into bite-sized pieces.
   • Finely chop rosemary and thinly slice garlic cloves.

3. Cook the Aromatics

   3 min hands-on

   • Heat the remaining olive oil in a large pan over medium heat.
   • Add garlic and sauté for 2 minutes until fragrant and golden.
   • Stir in rosemary and cook for 1 minute.

4. Build Broth and Cook Pasta

   2 min hands-on8 min waiting

   • Add tomato sauce to the pan and stir for 1 minute.
   • Pour in vegetable broth and bring to a gentle boil.
   • Add dry pasta, stir, and simmer, cooking 2 minutes less than package instructions.

5. Combine and Wilt Kale

   2 min hands-on2 min waiting

   • Add roasted squash and kale to the pan.
   • Stir to combine, wilting kale for 2–3 minutes.

6. Finish and Serve

   2 min hands-on

   • Adjust seasoning with salt and black pepper.
   • Divide pasta into bowls and top with pesto and extra black pepper.
   • Cooking tips:
   • For extra crunch, reserve a few roasted squash cubes to garnish the dish before serving.
   • To enhance the umami flavor, sprinkle freshly grated Parmesan or nutritional yeast on top, depending on your dietary preferences.
   • If you prefer a spicier kick, add a pinch of red chili flakes to the garlic and rosemary step.
   • Stir the pasta occasionally while cooking in the broth to prevent it from sticking to the bottom of the pan.