Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, butternut squash and kale fusilli pasta with ricotta and topped with fried sage and parmesan. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have butternut squash and kale fusilli pasta with ricotta and topped with fried sage and parmesan using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan:

1. Get 6 cup water, divided
2. Make ready 1 each small butternut squash, peeled and diced
3. Get 2 tbsp olive oil, divided
4. Get 1 Kosher salt to taste
5. Take 1 Black pepper to taste
6. Make ready 1 1/2 cup fusilli pasta
7. Prepare 4 cup kale, washed and roughly chopped
8. Take 2 tbsp pasta water
9. Get 1/2 cup whole-milk ricotta cheese
10. Make ready 1/2 tsp crushed red pepper flakes
11. Make ready 1 tbsp unsalted butter
12. Get 5 each sage leaves, roughly chopped
13. Make ready 1 oz Parmesan, shaved

Instructions to make Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan:

1. In a medium-large saucepot over medium-high heat, add 4 cups of water. While waiting for water to boil, place a large sauté pan over high heat and add squash, 2 cups water and half of the olive oil. Cook the squash for 10-12 minutes, until most of the liquid has evaporated. Season with salt and pepper, remove the squash from the pan and reserve.
2. When the water comes to boil, add pasta while stirring, and cook over high heat for 6-8 minutes or until tender. About 30 seconds before the pasta is cooked through, add the kale to the pot, and submerge the greens in the water to wilt. Before draining, remove 2 tablespoons of pasta cooking water and reserve. Drain the pasta and kale in a colander and reserve.
3. In a large kitchen mixing bowl, add ricotta, crushed red pepper flakes, reserved pasta water and butter. Stir to combine and reserve.
4. In a large sauté pan over medium heat, add remaining olive oil, then add sage. Cook for 1-2 minutes, remove from pan with a slotted kitchen spoon, and season with a pinch of salt. Over medium heat in the same pan, combine the pasta, kale and squash and incorporate while stirring. Cook just long enough to warm. Remove from heat and add mixture to the mixing bowl of cheese. Stir to combine all ingredients.
5. Divide the pasta between two plates, then top with fried sage and Parmesan. Enjoy!

So that is going to wrap this up with this exceptional food butternut squash and kale fusilli pasta with ricotta and topped with fried sage and parmesan recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!