November 15, 2008

Fall Harvest Pasta

Yesterday I went to the Farmer's Market close to my house and was really surprised at how great everything looked and how much variety they had. Usually the market by my house is not so great (bruised produce, not a big selection) but yesterday (and hopefully the rest of this season?) was definitely an exception. I bought a bunch of stuff there for only $9, which made me feel a lot less guilty than my trip to Whole Foods the day before when I bought not much at all for $54.
Seeing all the seasonal fall vegetables really made me want to try cooking something with them. I've only made butternut squash once before and the result was less than pleasing and I've never cooked with kale but I thought I might as well go for it. How hard could it be?

Very hard actually, butternut squash that is. It is so hard my shitty knives and even my good knife had quite a bit of difficulty cutting though it, but it was definitely worth it. The baked/ broiled squash cubes were so tasty, they kind of reminded me of sweet potato fries. I couldn't stop popping pieces into my mouth while the rest of the food was cooking.
Pretty pomegranate from the Farmer's Market

Fall Harvest Pasta

1 butternut squash, cubed
about 1 1/2 cups kale, chopped
1/2 medium red onion
1 1/2 cups whole wheat pasta
2 tbsp olive oil
2 large cloves garlic
parmesan cheese
cayenne pepper
salt and pepper to taste


Preheat oven to 425 degrees. Cube butternut squash, coat with 1 1/2 tbsps olive oil, spread onto a baking sheet and sprinkle with cayenne and salt. Bake for 20 minutes, broil for about 10 until slightly browned and crisp on the outside. While the squash cooks, boil water for the pasta and saute an onion and garlic in remaining 1/2 tbsp olive oil. After the onion is translucent, add the kale and saute. Drain the pasta and combine with cooked vegetables in a large bowl, mix, add more olive oil and salt if desired. Grate some parmesan cheese over top.

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