Pasta With Kale Pesto and Roasted Butternut Squash

Total Time: 45 minutes

• Read 384 comments

But my favorite pestos include spinach with walnuts and arugula with pumpkin seeds. Pumpkin seeds pair perfectly with the kale and squash in this pasta—give it a try!

Reviews

• Jnel (October 30, 2017): "This is the very best way to enjoy kale and butternut squash! It’s a family favorite. I like to add lightly sautéed red onion and red bell pepper for extra flavor and color. This is such a wonderful dish—enjoy!"

• Jane (October 30, 2017): "I have made this twice now and love the combination of flavors and colors. I’ve used fresh lacinato kale and curly leaf kale for the pesto, and both work well. The recipe’s directions lack clarity regarding the amount of oil to use for roasting the squash versus making the pesto. I used 1/2 cup of oil for each part, but now think less (maybe 1/4 cup) should be used for the squash. Next time, I’ll add a pinch of red pepper."

• KW (October 24, 2017): "Agree with Joan—steer clear of Chinese pine nuts. If alternatives are unavailable, try pistachios, roasted sunflower seeds, or roasted pumpkin seeds—you could even roast the seeds from the butternut squash and use those!"

• Mary (October 24, 2017): "I too avoid Chinese pine nuts—they’re infamous for leaving a residual “metal taste” that can linger for days, if not weeks. If you have a Trader Joe’s nearby, they’re a reliable source of non-Chinese pine nuts (many groceries do not identify or even know the source of their pine nuts)."

• Caroline (October 30, 2017): "Totally delicious. The pesto needs 1/4 cup of oil at most—it definitely makes enough for 16 ounces of pasta. I might cook the butternut squash a touch longer next time (I was in a hurry), and only 1/2 teaspoon of salt is necessary."

• Carol (October 24, 2017): "I placed the kale in a colander and poured boiling water over it—much easier and neater, with little risk of overcooking."

• Bridget (October 24, 2017): "My boyfriend and I loved this! Next time, I’ll double the pesto—since it requires quite a bit of effort (blanching kale, zesting lemon, getting out and cleaning the food processor, etc.), it’s worth making more while you’re at it. We had a slight quibble with the “easy” rating—there are no advanced techniques, but there’s a lot of prep, steps, and cleanup. It’s not something I’d whip up on a weekday after work, but it’s a real delight and totally worth it if you have a bit of time!"

• Lisa (October 24, 2017): "This is really delicious and comforting. I skipped blanching the kale and instead used 2 cups of packed baby kale, 1/2 cup of basil leaves, and 1/3 cup of grated Parmesan for the pesto—it turned out great."

• Amanda (January 28, 2019): "The second time I made this, I added a chunked red onion to the roasting pan with the squash. The vivid green, purple, and orange hues looked gorgeous, and it added a lovely extra layer of flavor."

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Copyright holder: NYT Cooking (Organization, @id:

Copyright year: 2009