Butternut Squash & Kale Rigatoni with Crispy Rosemary & Butter Lettuce-Apple Salad

Butternut Squash & Kale Rigatoni

with Crispy Rosemary & Butter Lettuce-Apple Salad

Group Created with Sketch. 25 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 550 Cals/serving

Chefs, nothing prepares us for the cooler weather quite like browned butter sauce. In this beautifully seasonal meal, we’re serving bite-sized rigatoni and sautéed fall vegetables in a sauce of browned butter, rich with toasty, nutty flavors­­. For an easy gourmet addition, we’re sautéing our butternut squash and kale in rosemary-infused olive oil. And we’re using the fried rosemary itself, crispy and deliciously fragrant, as an elegant garnish, along with a sprinkling of Parmesan cheese.

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Butternut Squash & Kale Rigatoni with Crispy Rosemary & Butter Lettuce-Apple Salad
Title
  • ¾ lb Mezze Rigatoni Pasta
  • 3 cloves Garlic
  • 1 bunch Lacinato Kale
  • 1 Butternut Squash
  • 1 Apple
  • 1 head Butter Lettuce
  • 1 bunch Rosemary
  • 4 Tbsps Butter
  • 2 Tbsps Red Wine Vinegar
  • 1 Tbsp Whole Grain Dijon Mustard
  • ½ cup Grated Parmesan Cheese
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instructions
Prepare the ingredients:
1 Prepare the ingredients:

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.

Fry the rosemary:
2 Fry the rosemary:

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.

Cook the pasta & vegetables:
3 Cook the pasta & vegetables:

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.

Brown the butter:
4 Brown the butter:

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.)

Finish the pasta:
5 Finish the pasta:

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.

Make the salad & serve your dish:
6 Make the salad & serve your 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!

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Get This Recipe Delivered
1 Prepare the ingredients:

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.

2 Fry the rosemary:

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.

Cook the pasta & vegetables:
3 Cook the pasta & vegetables:

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.

4 Brown the butter:

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.)

Brown the butter:
Finish the pasta:
5 Finish the pasta:

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.

6 Make the salad & serve your 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!

Make the salad & serve your dish: