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{Recipe} Kale and butternut squash pasta w/ fried sage leaves

May 17, 2010

I recently modified a recipe I found online and it turned out so delicious that I just had to share…

As always, modify as you wish, perhaps this could inspire you to create a creative spin-off dish of your own! Enjoy:)

I also suggest using a non-stick pan.

Ingredients (estimated 2 or 3 servings):

2 cups whole wheat penne (cooked)

1 1/2 cups butternut squash (1/2-1in. cubes)

2 cups chopped kale

Half of one medium sized red or yellow onion (thinly sliced)

2-3 garlic cloves

10 fresh sage leaves

1/3 cup shaved Parmesan cheese (or more!)

2 tbs. olive oil

salt to taste

pepper to taste

red pepper flakes (optional)


Cook penne according to directions on package

Heat 1 tbs. olive oil in non-stick pan on med-med/high heat. Add sage leaves and cook until leaves are brown and crispy. Scoop out sage leaves (leaving remaining olive oil in pan) and transfer sage leaves to a paper towel.

Add another tbs. of olive oil to pan and add onions. When onions become translucent, add garlic, salt, pepper and pepper flakes if using. As onions start to brown and garlic becomes fragrant stir in butternut squash and kale. Add a few tablespoons of water and cover. Cook until squash in tender and starts to brown. Make sure to taste in case more salt or pepper is needed. When veggies have cooked, stir in drained pasta and top with shaved parmesan and sage leaves . VOILA!

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