Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a unique dish, butternut squash and kale fusilli pasta with ricotta and topped with fried sage and parmesan. It is one of my favorites food recipe. This time, I am going to make it a bit unique. This will be really delicious.

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

To get started with this recipe, we must prepare a few components. You can cook 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 that.

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

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

Steps 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’s going to wrap it up for this creative food butternut squash and kale fusilli pasta with ricotta and topped with fried sage and parmesan recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!