Fall Produce

Mafalda Pasta & Delicata Squash

with Kale & Ricotta Cheese

35 MIN

2 Servings

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From the Test Kitchen

This seasonal pasta showcases sweet, roasted delicata squash—a perfect match for hearty sautéed kale, which folds right into the pasta’s frilly edges. For welcome creaminess, you'll stir in tangy goat cheese before finishing the dish with a dollop of creamy ricotta.
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Dietary Information

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Vegetarian

Nutrition

PER SERVING
Calories

650 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Mafalda Pasta
2 cloves Garlic
½ cup Part-Skim Ricotta Cheese
6 oz Kale
1 Delicata Squash
1 oz Salted Butter
¼ tsp Crushed Red Pepper Flakes
1 oz Goat Cheese

step-by-step

instructions

Cook Along

1 Prepare & roast the squash

Place an oven rack in the center of the oven; 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 crosswise into ½-inch 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 21 to 23 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.

3 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 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

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.

5 Finish the pasta & 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 (crumbling before adding) until melted and combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the seasoned ricotta. Enjoy!

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