It’s fall my favorite time of year. And it means the return of red wine and butternut squash. So, naturally, I had to make a fall, butternut squash recipe this week to celebrate it’s return. This is largely a “variation on a theme” kinda thing – linguine with kale and roasted butternut squash.
2 servings linguine
3 kale leaves, ripped into pieces
2 cloves garlic, minced
1/3 onion, chopped
1 cup or so chopped butternut squash
Parmesan cheese (optional)
Heat the oven to 400. Toss the butternut squash chunks with some olive oil, salt and pepper and roast in the oven until soft – probably 25-30 minutes. While those are roasting, saute the onion and garlic, and then add the kale. Be careful not to use too much oil. Once the squash is done, mix with the kale and veggies. Add the pasta and toss all together. Serve with Parmesan cheese if you like.
So, not only was this pretty, but it was also really tasty. And it’s vegan if you don’t add the cheese. Lots of veggies, super filling, and perfect for dinner in the fall with a glass of red wine. So omg, so it’s been over a month since I last posted. Between work, finishing up some writing projects, and family craziness I’ve been neglecting cooking. But things have calmed down now and I’ll have a travel post coming in in the next couple weeks too! Song of the Week: Welcome to the Black Parade by My Chemical Romance. So it’s the 10 year anniversary of this album, and omg, I forgot how good it is and how much I like it. You should listen to the whole album, but if you don’t, at least listen to this song.