Farfalle with Spice-Roasted Butternut Squash, Kale and Walnuts

“What qualities do you think you can bring to our table?”, asks the interviewer.

“I’m incredibly nutritious and well-rounded and well-balanced enough to be a complete meal. And,” she says, looking shyly down at her shoes, “I can be really flexible.”

“How so?”

“Well, I can be mellow and easy to eat. But add a little cayenne and I am a lively sweet-and-spicy meal.”

“And how would you characterize your weaknesses?”

“I’m a little hard to stop eating and, um, people tend to overindulge when I’m around.”

Farfalle with Spice-Roasted Butternut Squash, Kale and Walnuts

To make really short work of it, buy peeled fresh squash cut in chunks (and halve the chunks) and pre-washed kale.

1 pound butternut squash, peeled and cut in 1-inch cubes

3 tablespoons extra virgin olive oil, divided

1/2 teaspoon salt, divided

½ teaspoon cumin

pinch (about 1/8 teaspoon) each ground nutmeg and cinnamon

1 cup sliced onion

1/3 cup walnuts, coarsely chopped

8 ounces mixed or whole grain farfalle (bow tie) pasta (I use Barilla Plus)

4 ounces torn kale leaves (6 cups)

1/3 cup grated pecorino Romano

1/4-1/2 teaspoon crushed red pepper flakes (optional)

1. Preheat oven to 475 degrees. Coat a baking sheet pan with cooking spray.
2. Toss the squash with 2 teaspoons of the oil, 1/4 teaspoon of the salt, cumin, nutmeg and cinnamon. Spread the cubes out on half of the baking sheet pan. Toss the sliced onion with 1 teaspoon of the oil and spread it out on the other end of the sheet pan. Place in the oven for 10 minutes, toss and roast another 5 minutes, or until the squash is fork-tender and the onions cooked through. Push the onions over to clear a space in the center of the pan; place the walnuts there in a single layer and return to the oven for 1-2 minutes, until the walnuts are very lightly browned and aromatic.
3. While the vegetables roast, cook the pasta. Bring a large pot of lightly salted water to a boil; add the pasta and cook 5 minutes. Add the kale and cook another 5 minutes, or until the pasta is al dente. Scoop out and reserve 1/4 cup of the water and drain.
4. Toss the pasta with the squash, onions, walnuts, reserved cooking liquid, and remaining ¼ teaspoon salt, 2 tablespoons of olive oil, cheese and red pepper (if desired). Season with additional salt (after adding the cheese) to taste.

Makes 4 servings

Nutritional analysis per serving: 502 calories, 20 g protein, 65 g carbohydrates, 9 g fiber, 21 g fat, 3 g saturated fat, 462 mg sodium