Butternut Squash with Vampires Killer kale Tri-color Pasta
Author: leahsplate
The original recipe called the Baby spinach but I replace with the Brad’s Crunchy Vampire Killer Kale. I also adjust pasta back a little as my wife is not big pasta person more into the rice.
Original Recipe: leahsplate.com
Ingredients:
| 1 1/4 cups | TRI-COLOR pasta or your choice lentil, pasta, rice or brown rice |
| 1 1/4 cups | small butternut squash peeled cut into cubes |
| 1/8 cup | pine nuts |
| 1 pack | Brad’s Crunchy Vampire Killer kale |
| lemon garlic sauce | |
| Himalayan pink salt, pepper & red pepper flakes | |
| Orgianl Recipe ingredient: | |
| 2 tablespoons | oils (plus more for cooking) |
| 2 cup (8 oz.)s | Baby Girl Organic baby spinach |
Directions:
Preheat oven to 400 degrees F.
On a roasting tray, add butternut squash, a drizzle of olive oil, salt & pepper. Place in the oven for approximately 30 minutes, until lightly browned.
Add pasta to boiling water and cook for suggested time on package.
Place the pasta, roasted butternut squash, (sauteed spinach) and pine nuts in a bowl. Drizzle the lemon garlic sauce and to taste with salt, Red pepper flackes & pepper. Mix well to combine.
on top. Enjoy!
Step for Orginal recipe #In a frying pan, lightly saute spinach in a touch of olive oil, salt & pepper.
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