This recipe was inspired by: veggies that needed to be used, tummies that needed to be filled, and a recipe I no longer have that definitely included ham. All quantities are approximate as it was a ‘throw together’ recipe. But, it was wonderfully yummy and my guess is anything remotely close will also taste great (because that is what happens when you take great veggies and add some butter).
- 1 small butternut squash, diced into small cubes
- 1/2 onion, diced
- 1/2 bag or more of kale chopped and de-stemmed
- 2 Tbsp butter
- 1/2 cup of shredded cheddar cheese
- pinch or two of parmesan cheese
- 1/2 cups of milk
- 1/4 cup of pasta water
- 1/3-1/2 box of angel hair pasta, cooked to al dente
- salt and pepper
Sauté butternut squash in 1 Tbsp butter. When about half cooked, add the onion, salt and pepper. Sauté until butternut squab is starting to brown but not too soft and onions are beginning to caramelize. Remove squash and onion from pan, and sauté kale in remaining 1 Tbsp butter several minutes, then add to squash. In pot, cook the pasta until it is al dente. In sauté pan, add milk, cheese, pasta water, salt and pepper in sauté pan, then add veggie mixture and pasta. Mix it all together and serve warm.