Mafalda Pasta & Delicata Squash with Kale & Ricotta Cheese

Mafalda Pasta & Delicata Squash

with Kale & Ricotta Cheese

Group Created with Sketch. 35 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 630 Cals/serving
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This seasonal pasta showcases sweet, roasted delicata squash—a perfect match for hearty sautéed kale, which folds right into the pasta’s frilly edges.
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ingredients
Mafalda Pasta & Delicata Squash with Kale & Ricotta Cheese
Title
  • 6 oz Mafalda Pasta
  • 2 cloves Garlic
  • ½ cup Part-Skim Ricotta Cheese
  • 1 bunch Kale
  • 1 Delicata Squash
  • 2 Tbsps Butter
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Spreadable Goat Cheese
Prepare & roast the squash
1 Prepare & roast the squash

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling  on high. Line a sheet pan with foil.Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds.  Cut the squash crosswise into ½-inch-thick pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems and roughly chop the leaves. In a bowl, combine the ricotta and a drizzle of olive oil; season with salt and pepper.

Cook the pasta
3 Cook the pasta

Add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to  the pot.

Cook the kale
4 Cook the kale

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring constantly, 30 seconds to  1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. 

Finish & serve your dish
5 Finish & serve your dish

To the pot of cooked pasta, add the roasted squash, cooked kale, butter, and half the reserved pasta cooking water. Cook on  medium-high, stirring frequently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat; stir in the goat cheese until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the seasoned ricotta. Enjoy!

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Prepare & roast the squash
1 Prepare & roast the squash

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling  on high. Line a sheet pan with foil.Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds.  Cut the squash crosswise into ½-inch-thick pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems and roughly chop the leaves. In a bowl, combine the ricotta and a drizzle of olive oil; season with salt and pepper.

Prepare the remaining ingredients
Cook the pasta
3 Cook the pasta

Add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to  the pot.

4 Cook the kale

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring constantly, 30 seconds to  1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. 

Cook the kale
Finish & serve your dish
5 Finish & serve your dish

To the pot of cooked pasta, add the roasted squash, cooked kale, butter, and half the reserved pasta cooking water. Cook on  medium-high, stirring frequently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat; stir in the goat cheese until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the seasoned ricotta. Enjoy!