EAT
RECIPES
BUTTERNUT MAC
My mac n chz lovers are going to feel skeptical about this one, but you’re grown now babes, let’s try new things.
KALE TIP
︎ My 15 minute dinner hack: roast the butternut ahead of time! Roast butternut in the oven after lunchtime, and let it cool till dinner. Set a timer! It’s easier to carve out the butternut while warm/hot.
︎ The bigger the butternut, the longer the roast. Make sure the squash is fully cooked before taking it out of the oven. A liberally oiled - down butternut ensures a tender + creamy sauce.
︎ Keep butternut squash sauce and pasta separate until ready to serve! Sauce holds up better this way, and is ideal for meal prepping/ leftovers! Boil pasta, add sauce.++ you get to choose a new pasta shape everytime.
KALE 10 for $$$ off handfinished stoneware from Portugal @RigbyHome︎︎︎
︎ My 15 minute dinner hack: roast the butternut ahead of time! Roast butternut in the oven after lunchtime, and let it cool till dinner. Set a timer! It’s easier to carve out the butternut while warm/hot.
︎ The bigger the butternut, the longer the roast. Make sure the squash is fully cooked before taking it out of the oven. A liberally oiled - down butternut ensures a tender + creamy sauce.
︎ Keep butternut squash sauce and pasta separate until ready to serve! Sauce holds up better this way, and is ideal for meal prepping/ leftovers! Boil pasta, add sauce.++ you get to choose a new pasta shape everytime.
KALE 10 for $$$ off handfinished stoneware from Portugal @RigbyHome︎︎︎
INGREDIENTS
Yields 2-3 servings
1 lg butternut squash halved
16 oz pasta of your choice.
1- 1 1/2 cup freshly grated cheese
3 tbsp unsalted butter
1 whole bulb garlic, peeled
1/2 cup pasta water
salt and pepper, italian seasoning
evoo, salt, pepper, dry herbs
Yields 2-3 servings
1 lg butternut squash halved
16 oz pasta of your choice.
1- 1 1/2 cup freshly grated cheese
3 tbsp unsalted butter
1 whole bulb garlic, peeled
1/2 cup pasta water
salt and pepper, italian seasoning
evoo, salt, pepper, dry herbs
DIRECTIONS
Preheat oven to 375F.
1. Cut butternut in half and scoop out the seeds. Puncture holes throughout the squash with a fork and lay halves facing up on a lined baking pan.
2. Drizzle with evoo and generously rub with salt, pepper, and dry herbs. Season with whatever else you like (cayenne/ herbs)! Drop 4-5 garlic cloves into where the seeds used to be, for both squashes, and Bake for ~40-50 mins. Remove and let cool.
Preheat oven to 375F.
1. Cut butternut in half and scoop out the seeds. Puncture holes throughout the squash with a fork and lay halves facing up on a lined baking pan.
2. Drizzle with evoo and generously rub with salt, pepper, and dry herbs. Season with whatever else you like (cayenne/ herbs)! Drop 4-5 garlic cloves into where the seeds used to be, for both squashes, and Bake for ~40-50 mins. Remove and let cool.
3. Boil your pasta and don’t forget to generously salt the water. Set aside 1/2 cup of pasta water before draining pasta.
4. Once your butternut is cooled, scoop out the inside, being careful to not get the skin. Mash in a bowl until smooth, or blend in blender.
5. In a pot on low heat, melt down butter with half of the pasta water. Add more later if needed.For a creamier/ heavier sauce use milk/ heavy cream instead of water.
6.Add butternut mash, and stir in freshly grated cheese untill smooth and creamy. Stir on medium heat untill smooth and homogenous. add salt to taste, pepper.
7. Scoop and serve over fresh pasta. Oh and more freshly grated chz plz!
4. Once your butternut is cooled, scoop out the inside, being careful to not get the skin. Mash in a bowl until smooth, or blend in blender.
5. In a pot on low heat, melt down butter with half of the pasta water. Add more later if needed.For a creamier/ heavier sauce use milk/ heavy cream instead of water.
6.Add butternut mash, and stir in freshly grated cheese untill smooth and creamy. Stir on medium heat untill smooth and homogenous. add salt to taste, pepper.
7. Scoop and serve over fresh pasta. Oh and more freshly grated chz plz!
Make this recipe and get ya greens!
xx,
kale
xx,
kale