Orecchiette, Butternut Squash and Kale Pasta

Does anyone else not want to look at food at the moment?  I don't even want to eat anymore but I have to suck it up and eat again because we are having our Pig Roast and tamales on Friday.

I have a couple of new desserts that I'm trying out on Friday so cross your fingers we get a bit of sunlight so I can get a photo of them.  All etiquette is going out the window too, if I have to cut those desserts up and taste test them I will.

Feeling bloated and miserable from the previous weeks' food extravaganza I had this bright idea to get in some exercise and a vacation at the same time.  I suggested Disneyland to the family.  We can admire all the holiday lights and soak up some of Southern California's sunshine while we are at it I promised them.

I had been dreaming of lying on a beach with warm tropical breezes, palm trees swaying in the background and a nice cold Pina Colada in my hand.  Instead I was plummeted from 100 feet in the air at warp speed to what I was sure was certain death.  Although the kids sure did think it was fun, or perhaps it was just me they were laughing at.

Orecchiette, Butternut Squash and Kale Pasta

1 1/2 pounds butternut squash, peeled, seeded and cut into 1/2" cubes

1 bunch kale, stemmed and chopped

4 ounces chopped pancetta

1 teaspoon olive oil

2 cloves minced garlic

3 tablespoons butter

Salt

Freshly ground black pepper

1 pound orecchiette pasta

1/2 cup pasta water - reserved

Grated Parmesan cheese

Heat the oven to 400 degrees F.

Line a baking sheet with parchment paper (if you don't the butternut squash will stick badly). Place the cubed butternut squash on the tray and bake for 25-30 minutes until tender.  Stick a knife in a piece and if it goes in easily it is ready.  Let cool and set aside.

Put a large pot of water with a little salt on to boil.  Once the water is boiling, drop the pasta in and stir, cook for 8-10 minutes.

To a large skillet add the olive oil and pancetta and cook on medium heat until the pancetta is barely starting to brown.  Add the garlic and turn the heat down to medium-low.  Stir for a minute then add the kale, put a lid on the skillet and cook for 2-3 minutes, stirring after each minute. Add salt and pepper now.

Once the kale is wilted add the butternut squash to the skillet, add the butter and pasta water and stir together, then add the drained pasta.  Stir gently so you don't break up the squash.  Top with grated Parmesan cheese.

Serves 4.

Try this pasta, it's much tastier and way less scarier than those roller coasters.  If you happen to be in the neighborhood on Friday, I happen to know where there will be a ton of food just waiting to get eaten.

Enjoy,

Gina