The nooks and ruffled edges of Organic Radiators fill with fragrant sage, sweet butternut squash, and kale. For this recipe, we prefer Lacinato, or Tuscan kale, for its textured deep green leaves. Crisp apples and walnuts finish off this fall inspired dish.
Makes 4 Servings
8 oz. Sfoglini Radiators
2 cups butternut squash, diced
1/4 cup sage, julienned
2 cups chopped kale (Lacinato works best)
1 small garlic clove, sliced
2 tbsp. extra-virgin olive oil
2 tbsp. butter, divided
2 cups water
1/4 cup freshly grated Parmesan cheese
1/2 cup walnuts, roughly chopped
1/2 cup diced crisp apple (do not dice until ready to use so apples do not oxidize)
Salt and fresh cracked pepper
- Heat 2 tablespoons of olive oil and 1 tablespoon butter in a pan over high heat. Once the oil and butter are bubbling in the pan, toss in the sage and fry on high heat for 30 seconds. Add the squash and garlic and sauté for 2 minutes until the squash is lightly browned. Add the kale and 1/2 teaspoon of salt. Once the kale starts to wilt, add 2 cups of water, turn heat down to medium and cook for another 10 minutes, until the squash is tender but not falling apart.
- Meanwhile, heat 3 quarts of salted water in a large pot and bring to a boil. Add Sfoglini Radiators and cook for 5-8 minutes. Strain and add the pasta to the squash along with 2 oz. of pasta water, 1 tablespoon butter and cook all together for 2 minutes.
- Divide the pasta among 4 serving bowls. Top each serving with walnuts, apples and grated Parmesan. Season to taste with salt and pepper and serve.