Butternut Squash Pasta with Sautéed Kale and Mushrooms

Prep

1. Roast the Butternut Squash:
2. Preheat oven: Preheat your oven to 400°F (200°C).
3. Prepare the squash: Toss 2 cups cubed butternut squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Spread out the cubes in a single layer.
4. Roast: Roast for 20-25 minutes, or until the squash is tender and slightly caramelized, flipping halfway through.
5. Prepare the Mushroom and Kale Sauté:
6. Sauté the mushrooms: While the squash is roasting, heat 1 tablespoon olive oil in a pan over medium heat. Add 1 cup sliced mushrooms and a pinch of salt. Cook for 5-7 minutes, until the mushrooms are golden and tender.
7. Add the kale and garlic: Add 1 cup torn kale and 1 tablespoon of garlic to the pan with the mushrooms and sauté for another 2-3 minutes until the kale wilts slightly. Set aside.
8. Make the Sauce: :
9. Once the squash is done roasting, transfer it to a blender or food processor. Add 1 cup Forager Project Unsweetened Plain Cashewmilk Yogurt and 2-3 tablespoons of water, blending until smooth and creamy. If the sauce is too thick, add more water, one tablespoon at a time, until you reach your desired consistency.
10. Cook the Pasta:
11. Boil the pasta: Cook 6 oz calamarata pasta in salted boiling water according to package instructions until al dente. Reserve about ¼ cup of pasta water, then drain the pasta and set aside.
12. Combine and Serve:
13. Toss the pasta in the sauce: In the same pan where you sautéed the mushrooms and kale, pour the butternut squash sauce and gently heat it over low-medium heat. Add the cooked pasta and toss to coat, adding a little pasta water if needed to loosen the sauce.
14. Top with sautéed vegetables: Plate the pasta and top with the sautéed mushrooms and kale.
15. Finish with seasoning: Sprinkle crushed red pepper to taste for a bit of heat.