Butternut Squash Linguine with Kale
- Yield 8 servings
- 1 box linguine (13.25 ounces weight)
- 1 teaspoon extra virgin olive oil
- 2 cloves garlic, peeled
- 1 bunch kale, preferably flat leaf
- 1 1/2 cups butternut squash puree, fresh or 1 can
- 4 ounces cream cheese
- 1/4 cup milk
- 1/4 teaspoon nutmeg, fresh or ground
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground pepper
- 1 cup broken walnut pieces
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh sage, chopped
- In a large pot, bring 4 quarts of water to a rapid boil. Add the linguine and cook uncovered, stirring occasionally, for 9 minutes. Drain and set aside.
- While the pasta is boiling, finely chop the garlic and sage.
- Roughly chop the kale into bite sized pieces. Heat the olive oil over medium heat in the same pot as the linguine was boiled. Add the garlic and kale. Saute for 5 to 8 minutes until the kale is tender. Once finished, remove the kale from the pot and set aside.
- Next, reduce the heat to medium low and combine the butternut squash puree, cream cheese, milk, nutmeg, salt and pepper in the pot. Whisk to combine.
- To the sauce add the cooked linguine, walnuts, sage, and Parmesan cheese. Stir to combine everything. Then add and fold in the cooked kale and garlic. Add salt and pepper to taste, if needed.
- Once everything is heated and combined, serve and garnish with a little bit more Parmesan.
—Recipe by Meredith Steele, In Sock Monkey Slippers