MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pasta w/Butternut Squash, Kale & Brown Butter
Categories: Squash, Pasta, Greens, Chilies, Citrus
Yield: 4 servings

Salt
1 tb Neutral oil
1 1/2 lb Butternut; peeled if desired
- halved, seeded, sliced
- 1/4" thick across
1 lb Whole-wheat spaghetti or
- linguine
1 bn Tuscan kale; ribs removed,
- leaves torn or coarse
- chopped
6 tb Unsalted butter; sliced
1 1/4 ts Garam masala
1/2 ts Red-pepper flakes; more as
- needed
1 ts Fine grated lemon zest
+=PLUD=+
2 tb Juice; plus more juice as
- needed
Grated Parmesan; to serve

Bring a large pot of salted water to a boil. Meanwhile,
in a large Dutch oven or skillet, heat half the oil over
medium-high. Add half the squash in a single layer,
season with salt and cook, undisturbed, until browned
underneath, 3 to 5 minutes. Scoot the squash to the side
of the pot, piling it up as needed to make room, then
add the remaining oil. Arrange the remaining squash in a
single layer, season with salt and cook until browned, 3
to 5 minutes. (If thereΓÇÖs not enough room for the second
batch, remove the browned squash to a plate while you
cook the rest.)

When the water comes to a boil, add the pasta and cook
according to package directions until al dente. During
the last 3 minutes of the cooking, add the kale. Reserve
1 cup of the pasta water, then drain the pasta.

When all the squash is browned, return all the squash to
the pot, if you set any aside while cooking the second
batch. Reduce the heat to medium-low, add the butter and
stir with the squash until the butter is golden, nutty
smelling and foaming, 1 to 4 minutes. (If youΓÇÖre using a
dark pot, it can be hard to tell if the butterΓÇÖs
browned, so spoon some of the butter on the squash to
see if the butterΓÇÖs speckled brown.) Turn off the heat,
add the garam masala and red-pepper flakes, and stir
until fragrant, about 1 minute. Add 1 tablespoon of cold
water (or an ice cube) and toss gently to stop the
cooking, then set aside until the pasta is ready.

Add the pasta and 1/2 cup pasta water to the squash
mixture. Set over low heat and toss gently until the
pasta is glossed with sauce. (Some squash pieces might
break apart, which can be a good thing: better
disbursement through the pasta.) If the pasta looks dry,
add more pasta water as needed. Remove from heat and
stir in the lemon zest and juice. Season to taste with
more lemon juice, red-pepper flakes and salt. Top
servings with grated Parmesan.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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