Roasted Delicata Squash with Tuscan Kale
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Roasted Delicata Squash and Tuscan Kale is sweetened with honey.
Courtesy Johnny Autry/Storey Publishing
3 delicata squash (about 3 pounds total)
Extra-virgin olive oil
¼ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
1 pound bow-tie pasta
2 bunches Italian (lacinato) kale
½ cup pine nuts
1 cup crumbled feta cheese
Heat the oven to 350 degrees.
Cut the squash in half lengthwise and remove the seeds. Cut into 1-inch chunks (there's no need to remove the edible skin). Arrange on a baking sheet and spray or brush with olive oil. Season with the salt and pepper. Roast 10-15 minutes, until tender. Allow to cool.
Fill a large pot with water, add salt, and bring to a boil over high heat. Add the pasta and cook until just tender. Drain, rinse, and set aside.
Remove the leaves of the kale from the stems and cut into large pieces. Set up a steaming basket over boiling water, and steam the kale just until bright green, about 2 minutes. Remove and plunge into ice water to stop the cooking and keep them bright green.
Toast the pine nuts in a small dry skillet over medium-low heat until light brown, 3-5 minutes. (Stay nearby while you're toasting. Left unattended, they can easily burn.)
Combine the pasta, kale, squash, and pine nuts in a large bowl. Toss, and then add the cheese. Taste and adjust the seasonings.
Serves eight to 10.
"The Fresh Honey Cookbook" by Laurey Masterton (Storey 2013)
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