Autumn Pasta Salad with Butternut Squash and Kale


We love this pasta salad when the seasons change. Tomatoes and basil make way for butternut squash and kale. This recipe is also wonderful with Community Grains Fusilli Pasta. Pasta Salads are all about flexibility. Have fun with changing the amounts or trying other seasonal ingredients.

In this recipe kale is raw, if that’s not your thing toss it in with your pasta for the last 5 minutes of cooking. Or if you really care about your kale has had a particularly hard day, give it a massage.

Serves 4 – 6

1 box {14 oz} Old World Gomiti Pasta
1 cup roasted butternut squash, cut into small cubes
6 – 8 leaves of dino kale, trimmed, washed and coarsely chopped
2 scallions, finely sliced
3 big sprigs of scallions, coarsely chopped
1 tsp of grated lemon zest
1/4 cup toasted sliced almonds
salt and pepper to taste

1/2 tsp finely chopped garlic
1 TB red wine vinegar
5 Tb fruity olive oil
1/4 cup coarsely chopped red bell pepper
salt and pepper to taste

Process all ingredients in a food processor until the pepper and garlic is pureed. Set aside.

Cut squash in half and roast halved-side down in a baking dish or on a cookie sheet with an inch or so of water and cook at 350° until tender for about 45 minutes. When cool, peel and cube. Cook the pasta until al dente. Drain pasta, then plunge in ice water. Drain well and place in a large bowl. Add the dressing and toss well. Add remaining ingredients, saving a few of the almonds for garnish, and toss. Serve room temperature, garnished with a few almonds.


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2 Responses to Autumn Pasta Salad with Butternut Squash and Kale

  1. Hilde Simon says:

    It looks delicious, but your recipe leaves out any reference to cooking the squash and kale before adding them to the salad.

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