Balsamic Roasted Butternut Squash & Kale Pasta

Say hello to the last butternut squash recipe of the season. And say good-bye to the tasty gourd until next year!

I felt a serious urge to buy some squash, in fear that it would quickly disappear off the Whole Foods shelves before I knew it.  I didn’t really think my purchase through though, and it’d been sitting on our counter for close to two weeks before I decided to put it to use. So of course, I decided to go the simplest (and most delicious) route and roast the hell out of it. I did change things up a bit by adding some balsamic vinegar to the coating and it made all the difference in the world. Funny how just the mildest tweak can really amplify the flavor or a normally basic recipe. The leftover fried onions from Thanksgiving helped out too!

1 lb cooked organic pasta of your choice

1 butternut squash, peeled, and cubed

1 bunch kale, torn into pieces

1/2 cup fried onions

1/3 cup water

3 gloves garlic, minced

4 tbsp olive oil, divided

3 tbsp balsamic vinegar

2 tbsp pure maple syrup

1 tbsp dried rosemary

1 tsp sea salt

1/4 tsp black pepper

• Preheat oven to 375 degrees
• Toss squash cubes in 2 tbsp olive oil, balsamic vinegar, maple syrup, rosemary, salt and black pepper
• Lay on a baking sheet lined with parchment paper and roast at 375 degrees, for 40 minutes, rotating half way through
• In a saucepan cook kale and garlic in 2 tbsp olive oil over medium heat for one minute
• Add water and bring to a boil
• Once boiling, reduce to low heat and cover-cook for 15 minutes until wilted
• When squash is done, toss with pasta, kale and onions and enjoy!