No-Strain Casarecce Pasta with Roasted Squash and Kale
Ingredients
12 ounces casarecce pasta (or your favorite pasta)
1 small butternut squash, peeled, seeded, and diced into 1-inch cubes
1 small delicata squash, sliced into half-moons (seeds removed)
1 medium onion, chopped
2 cups lacinato kale, stems removed and roughly chopped
1 tbsp garlic powder
3 tbsp olive oil
3 cloves garlic, minced
1 tsp salt
1/2 cup grated Parmesan cheese (plus extra for serving)
Zest of 1 Cara Cara orange
Directions
Preheat your oven to 400°F
On a large baking sheet, toss the butternut squash, delicata squash, and onion with 2 tablespoons of olive oil, salt, and pepper. Spread them out in a single layer.
Roast in the oven for about 25-30 minutes, or until the vegetables are tender and starting to caramelize, stirring halfway through.
While the vegetables are roasting, in a large pot, add 3 cups of water to a boil and add salt and garlic powder, once boiling add the casarecce pasta and cook for 10-12 minutes until al dente.
In the last 2 minutes of cooking, add the chopped lacinato kale to the pot with the pasta. This will wilt the kale perfectly.
Once the pasta and kale are cooked there should be little water in the pot. Add the roasted vegetables and minced garlic in the pot with the pasta and kale.
Sprinkle in the grated Parmesan cheese and the zest of the Cara Cara oranges. Toss again to combine, allowing the cheese to melt slightly and create a creamy texture.
Taste the pasta mixture and adjust the seasoning with additional salt, pepper, or more orange zest if desired. If you like a little acidity, you can also squeeze in some juice from the Cara Cara orange at this stage. Add to a bowl, top with a little extra cheese and enjoy.
This No-Strain Casarecce Pasta is perfect for a cozy weeknight dinner or a festive holiday gathering, providing a delicious and comforting dish that celebrates the flavors of the season! Enjoy!
