Squash and Kale Pasta

I am not kidding when I say this may be the best thing I have ever made. Seriously, I was a cocking son-of-a-bitch for 3 full days after I made this, it was that impressive and good. This is so not my typical dish, flavour or style, but it is amazing! Much more sophisticated then my usual kitchen works. And look! there is even a real honest to goodness recipe!

this is the dish to go to for autumn filling.


Butter smooth squash, with a light creamy sauce coating pasta and veggies. And the crunchy, spicy kick of the roasted seeds (optional, but you'll be missing out!). A great seasonal dish! That is somehow rich and light at the same time!


Autumn Delight: Squash Pasta

1/2 lb. winter squash
1 medium onion diced
1/2 bunch baby kale
2-3 fat cloves garlic
2 Tbsp. olive oil
1 cup veggie stock
1/4 cup non-dairy milk
leftover roux based sauce (optional)
nooch (optional)
1 recipe roasted squash seeds (optional)
1/2 lb. pasta (any short pasta)

Seasoning to taste:
Cumin
Cayanne
Pepper
Paprika
sage
mustard seeds
pinch of nutmeg
salt
thyme
rosemary
serves 1 with leftovers
time 45 minutes


1 Quarter, peel and de-seed the squash. Cut the squash into small cubes (no larger than 1/2"). chop onion into similarly sized cubes
2 Heat the oil in a cast iron skillet over medium-high heat; add the squash, onion, pepper, mustard seeds and sauté, stirring from time to time. Cook until the squash is basically cooked-through, but still relatively firm (about 10ish minutes), seasoning to taste with salt,pepper and other seasonings.

3 Meanwhile, mince the garlic; wash the kale, chop stems and roughly tear up the leaves. When the squash is nearly cooked through, add the garlic and kale. Cook for another couple of minutes, until the kale is wilted and the garlic soft.
4 Add stock and bring to a boil. Lower to a simmer, and continue cooking until the squash has reached a tenderness to your liking . If the mixture starts to dry out, you can add a little bit more stock (or even water). Once the squash is cooked properly, stir in the non-dairy milk and if you have leftover white vegan sauce that is made with a roux add that in chunks. Roux based sauces tend to thicken a lot when chilled and if you add some to your pan it's kinda like a soft cheese or bits of tofu.
5 Toss squash mixture with nooch, roasted seeds and cooked pasta. Add more salt and pepper to taste. Sprinkle with grated vegan cheese if desired and top with roasted seeds if using.



1 Recipe Roasted seeds
1 squash worth of seeds
2 tbs olive oil
Seasoning:
Cayenne
salt
pepper
garlic powder

pre-heat oven to 350 and place a piece of parchment paper onto a tray. Toss the seeds with oil and spices and arranged in a single layer on sheet. Bake for 10-15 minutes stirring once or twice. Careful they don't burn!



Seriously!! I am not kidding go make this disk right now!