by brooke's kitchen
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brooke's kitchen's Notes:
Expand1 large butternut squash, diced into small squares Ask a question about this ingredient
4 tablespoons olive oil, divided Ask a question about this ingredient
1 red onion, sliced thinly Ask a question about this ingredient
1 bunch kale Ask a question about this ingredient
1/2 pound orecchiette Ask a question about this ingredient
1/2 cup white wine Ask a question about this ingredient
2 cups chicken broth Ask a question about this ingredient
1/4 teaspoon nutmeg Ask a question about this ingredient
pinches cayenne pepper Ask a question about this ingredient
1 ounce goat cheese (optional) Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1 tablespoon sage Ask a question about this ingredient
parmesan cheese (to serve) Ask a question about this ingredient
Preheat oven to 425 degrees. Toss all but 1 cup of butternut squash with 1 tablespoon olive oil, salt, pepper, pinch of cayenne pepper, and nutmeg. Roast until butternut squash are tender and caramelized, about 30 minutes. Set aside.
Ask a question about this stepHeat 1 tablespoon olive oil in a medium saucepan over low heat. Cook sliced red onions until caramelized, about 30 minutes. Set aside.
Ask a question about this stepHeat a pot of water over high heat until boiling. Salt water generously. Cook orecchiette according to package instructions, until al dente.
Ask a question about this stepMeanwhile, heat one tablespoon olive oil in a heavy pan over medium-high heat. Cook the remaining cup of butternut squash for approximately 3 minutes. Add garlic and cook for another minute. Add 1/2 cup chicken broth and cook until broth is almost completely absorbed.
Ask a question about this stepRemove middle stem from kale and roughly chop. Add kale to butternut squash and stir until kale has softened. Add caramelized red onions.
Ask a question about this stepAdd white wine and cook for 2 minutes. Add remaining chicken broth and reduce, about 10 minutes.
Ask a question about this stepTurn heat to low and add heavy cream. When pasta is al dente, add it to the pan with the sauce. Add roasted butternut squash.
Ask a question about this stepLoosen sauce with pasta water if needed. Sprinkle with goat cheese (optional), parmesan cheese, and sage.
Ask a question about this step
