Butternut Squash & Kale Rigatoni

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Pick the rosemary leaves off the stems; discard the stems. Cut off and discard the squash ends; peel the squash. Separate the neck and bulb of the squash; halve the bulb lengthwise, then remove and discard the pulp and seeds. Small dice the squash. Peel and mince the garlic. Remove and discard the kale stems; roughly chop. Cut off and discard the lettuce root. Core the apple and cut into matchsticks; toss with ¼ of the vinegar.

In a large, high-sided pan (or pot), heat a thin layer of oil on medium-high until hot. Add the rosemary. Cook, stirring frequently, 30 seconds to 1 minute, or until crispy and fragrant. Using a slotted spoon or spatula, transfer the fried rosemary to a paper towel-lined plate, leaving the oil in the pan.

Add the pasta to the pot of boiling water. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly. While the pasta cooks, heat the pan of reserved oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and tender. Add the garlic and kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale has wilted. Transfer to a bowl.

Add the butter to the pan used to cook the vegetables. Cook on medium-high, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.)

Add the cooked pasta, cooked vegetables and half the reserved pasta cooking water to the pan of browned butter; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Transfer to a serving dish.

In a small bowl, to make the vinaigrette, combine the remaining vinegar and mustard; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, combine the lettuce and apple; season with salt and pepper. Add as much of the vinaigrette as you’d like (you may have extra); toss to coat. Transfer to a serving dish. Garnish the finished pasta with the cheese and fried rosemary. Enjoy!