Squash kale pasta

Makes about 4 servings.

Ingredients

• 1 lb whole wheat spaghetti
• 1 bunch Tuscan kale, ribs removed, torn
• 1 tbsp oil
• 1 lb butternut or acorn squash, peeled, halved, seeded, and sliced 1/4-inch thick crosswise
• 6 tbsp butter, sliced
• 1 1/4 tsp garam masala
• 1/2 tsp crushed red pepper
• 1 tsp lemon zest
• 2 tbsp lemon juice
• grated parmesan

Instructions

1. Cook spaghetti. For last 3 minutes, add kale. Reserve 1 cup pasta water.
2. At the same time, heat oil on medium high and fry squash until browned, about 5 minutes. Do half at a time if it doesn’t fit in a single layer.
3. Reduce heat to medium-low. Add butter and cook until browned, foaming, and nutty smelling, about 1 to 4 minutes.
4. Stir in garam masala and crushed red pepper. Remove from heat.
5. Add pasta, 1/2 cup pasta water, lemon zest, and lemon juice. Mix together, adding more pasta water as needed.
6. Serve with parmesan.

Notes

• Tuscan kale is also known as lacinato kale or dinosaur kale. It has a distinct bumpy texture. Don’t use regular kale.