Butternut Squash Pasta Bake

Ingredients

• 4 cups diced butternut squash
• 1 to 2 cups vegetable stock
• 3 cloves of garlic
• 1/2 cup grated parmesan cheese
• 1/4 cup extra virgin olive oil (optional)
• Salt to taste
• 12 ounces of uncooked penne pasta
• 1 tablespoon extra virgin olive oil
• 1/2 cup diced onions
• 2 to 3 cloves of minced garlic
• 4 cups chopped lacianto kale (also known as dinosaur)
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 2/3 cups of shredded mozzarella cheese

Instructions

1. 1

   Blend the Butternut Sauce: Place squash into 6 quarts of water and bring to a boil. Cook until squash is fork tender.

2. 2

   Saute the Kale: When squash is tender, drain and transfer to bowl of blender, when it has cooled slightly add in 1 cup of the stock, garlic, parmesan, olive oil and a dash of salt. Blend until smooth and creamy, adding more stock as needed if sauce is too thick or if you like a thinner sauce. Taste and add more salt as needed.

3. 3

   Toss, Layer, and Bake: Transfer to bowl, cover and keep warm.

4. 4

   Pre-heat oven to 350 degrees and spread oil in a small baking dish.

5. 5

   While squash is cooking heat oil in a skillet over medium heat. Sauté onions until translucent, add the minced garlic to pan and sauté until fragrant, about one minute.

6. 6

   Add chopped kale to the pan and sauté until it starts to wilt. Season with salt and pepper to taste. Add a bit of water or vegetable stock as needed to prevent vegetables from sticking to bottom of pan.

7. 7

   In a large bowl toss the pasta, 3 cups of the butternut sauce and kale until well combined.

8. 8

   Spoon half of the mixture into the baking dish. Sprinkle on half of the cheese, top with remaining pasta and top with cheese.

9. 9

   Bake 15 to 20 minutes or until cheese is melted and top starts to brown.

10. 10

    Allow to cool slightly before serving.

11. 11

    Have fun and enjoy!!!