Pumpkin and Butternut Squash Pasta with Kale

It finally feels like fall in North Carolina so it’s been nonstop warm, hearty comfort food in this house. One of my new favorites is this Pumpkin and Butternut Squash Pasta with Kale. Filled with autumn veggies and a creamy base, it’s perfect for lazy weekends or a weeknight dinner.

Pumpkin and Butternut Squash Pasta with Kale – Perfect comfort food for fall
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Like many people out there I’m all about the pumpkin craze pretty much as soon as Labor Day hits. Most of the time I lean toward the sweet side of it with the lattes, baked goods, granola, and even ice cream but a few times during the season, I’ll go savory. Every time I do, my only regret is that I don’t do it more often. One of these years I’ll learn to go savory from the get-go.

As one of my first savory creations this year, a pasta dish was only fitting. Something that’ll stick to your ribs but not leave you wanting a nap. Best of both worlds if you ask me. That’s why this Pumpkin and Butternut Squash Pasta was the perfect solution. Since it’s jam-packed with veggies and dairy free (and completely vegan) it’s comforting without being too heavy.

In most dishes like this, heavy cream is recommended so there’s an added layer of decadence. Instead, I substituted full fat coconut milk. Deliciousness! Combined with the blended pumpkin and squash, it made for an absolute creamy base and you’d never guess there wasn’t dairy in it.

If pumpkin and squash weren’t enough veggies for you, let’s throw in some kale. Why not? When in doubt, I through it in for some extra greens. The trick to putting kale into this dish is to cut it into very small pieces so that it mixes right in. No one likes large pieces of kale that take too long to chew and are bitter. By cutting small pieces and giving it time to cook in the sauce, it becomes the perfect complement to the sauce.

Let’s talk spices for a quick second. Anyone else out there in love with sage and nutmeg? It’s a simple yet magical combination that I throw into so many dishes throughout the fall. Add some pumpkin to the mix, you got a winning flavor profile. With every bite, there’s warmth from the nutmeg, sweetness from the pumpkin and a hint of earthy tones from the sage. Balanced and delicious.

Speaking of earthy tones, you might find it unique that this recipe only calls for one mushroom. Personally, I don’t love mushrooms. My taste buds are starting to like them more but still not a consistent staple of my diet. Adding one finely diced mushroom to this dish gives it an extra somethin’ somethin’ that you’d definitely miss if it wasn’t there.

I’ve made this Pumpkin and Butternut Squash Pasta with a couple different types of pasta. Penne. Spaghetti. Macaroni. Pipette. All tasted amazing but Pipette took it home. The sauce gets into every nook and cranny of the shell-like pasta which makes everything extremely creamy in every bit. It also keeps the pasta from drying out when eating leftovers for some reason. Can’t beat it!

Now that I’ve made myself hungry for this all over again, I’m going to leave ya to it! If you make it, feel free to share and tag me on Instagram.

Pumpkin and Butternut Squash Pasta with Kale

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Ingredients

• 2 cups butternut squash
• 1 cup canned pumpkin puree
• 2 cup coconut milk
• 2 cup uncooked pasta
• 1 tbsp olive oil
• 1/2 tsp crushed or minced garlic
• 1 large mushroom of your choice, finely chopped
• 1-2 cups kale, chopped into small pieces
• 1 tsp sage
• 1 tsp nutmeg
• 1/2 tsp salt and pepper

Instructions

1. Preheat the over to 350. Cube the butternut squash into 1in pieces. Roast in oven for 15-20 minutes until tender.
2. Once the squash is roasted, combine it with the pumpkin and 1 cup of coconut milk in a blender or food processor. Blend until smooth.
3. Cook the pasta according to directions on package.
4. In a large skillet or cast iron, sauté the garlic and finely chopped mushroom until tender. This should take about 3-5 minutes.
5. Add the kale and sauté for another 3-5 minutes until the kale has wilted down slightly.
6. Add the squash and pumpkin mixture into the pan.
7. Stir in the sage and nutmeg.
8. Once everything is combined, stir in the pasta and the remaining coconut milk until it's well incorporated with the sauce.
9. Serve warm and enjoy!

7.6.5

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Your Turn!

What’s your favorite type of pasta?

Are you a savory or sweet pumpkin kind of person?

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