Linguine with Butternut Squash and Kale
Ingredients
½ pound linguine
1 bunch kale, stems removed and chopped
2 tablespoons olive oil
½ cup white wine
¼ teaspoon ground nutmeg
1 tablespoon fresh sage, chopped
½ butternut squash, cut into 1-inch cubes
⅛ teaspoon coarse black pepper
2 teaspoons salt
¼ cup Parmigiano Reggiano
2 cloves garlic, minced
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Instructions
Set your Family Skillet to low or medium heat. In the pan, sauté the garlic in the olive oil.
Add the wine, nutmeg, pepper, and butternut squash. Stir to coat the squash lightly in the liquid. Cover with the Glass Lid and allow to cook for 30–35 minutes, or until the squash is tender. Stir occasionally.
Mix in the kale and cover again for another 10 minutes, stirring occasionally. Pour the ingredients from the skillet into a bowl and cover with a clean cloth.
Allow the Family Skillet to cool, then clean the pan. Fill with 2–3 quarts of water and add the salt. Set the skillet to high and bring the water to a boil. Pour in the pasta.
Cook for about 9-11 minutes, stirring frequently. Using a colander, strain the pasta. Return the pasta to the Family Skillet and stir in the squash and kale mixture with the heat set to low. Mix in the cheese and fresh sage.
Serve and enjoy! This pasta is so good you’ll be saying “oh my gourd!”
