This trio of flavors and textures makes for a healthy and fresh fall delicacy.
- 1 (20-oz) package peeled butternut squash
- 1/2 c. plus 3 Tbsp olive oil
- 3/4 tsp. coarse salt
- 1 small bunch Tuscan kale, or 4 cups bagged kale
- 1 garlic clove, smashed
- 1/2 c. whole almonds
- 1/2 c. grated Parmesan, plus more for serving
- 7 oz. soybean spaghetti
- Heat oven to 425°F. Cut squash into ¾-inch cubes. Toss with 1 Tbsp oil, ¼ tsp salt, and pepper as desired. Spread out on a nonstick baking sheet and roast, stirring at 30-min mark, until golden brown all over, about 45 min.
- Tear kale leaves into smaller pieces. Combine in a food processor with garlic, almonds, Parmesan, and ½ cup plus 2 Tbsp oil. Process until smooth, periodically scraping sides of the bowl if necessary.
- Cook pasta in boiling water. Drain when ready, but reserve ½ cup of the water.
- Toss pasta in a large skillet with ½ cup pesto, the pasta water, and remaining ½ tsp salt, plus pepper to taste. (Reserve remaining pesto for another use.) Cook over medium-high heat, tossing, until very hot and liquid thickens and coats the pasta, about 2 min.
- Divide among 4 bowls and top with roasted squash. Sprinkle with more Parmesan and serve.
445 cal, 23 g fat (4 g saturated), 5 g protein, 57 g carb, 11 g sugar, 7 g fiber, 173 mg sodium, 8 mg cholesterol per serving
This recipe originally appeared in the October 2016 issue of Dr. Oz The Good Life.