Pasta with Lacinato Kale & Creamy Delicata Squash

Yesterday morning I met a film crew at Walt L. Shamel Community Garden to discuss the future of food and the importance of community self-determination.

Jasmine Interviewing

There aren’t enough layers in the world to make two hours of standing around in 10-degree weather pleasant. A full 36 hours later, I was still craving something warm and comforting. As luck would have it, my evening meeting was canceled, affording me my first night at home in over a week. Even better, kale and squash from Saturday’s CSA share were waiting for me.

Pasta with Lacinato Kale & Creamy Delicata Squash

  • 1 delicata squash
  • 1 small red onion
  • 1-2 tablespoons olive oil
  • 1 refreshing beer of your choice
  • 1 sprig fresh rosemary
  • 2 tablespoons crème fraîche (or sour cream or whatever other recently expired dairy products you have on hand)
  • 1/2 tablespoon honey vinegar (or white wine vinegar)
  • 1/8 teaspoon freshly grated nutmeg
  • salt and pepper
  • 3 ounces spaghetti or any other pasta that suits your fancy
  • 1 large handful lacinato kale, stripped of its stems
  1. Set the oven to 450. Cut off the tips of your squash, slice it down the middle and scoop out the innards. Toss this in a baking dish along with a sliced red onion. Drizzle on a tablespoon or two of olive oil and pop it in the oven. (Sure, you could wait for the oven to properly pre-heat but, let’s face it, you’re hungry in the way one can only be in the depths of winter.)
  2. Crack open a beer, change into some sweatpants, and search online for a recap of Season Four of Downton Abbey because, damn, you can’t seem to remember a thing.
  3. After 15 minutes or so, strip the rosemary and stir the needles in with the onions, give the whole pan a good shake, and pop it back in the oven. Now would be a good time to set a pot of salted water to boil.
  4. When the squash is tender, pop it into the small work bowl of your food processor along with the crème fraîche, nutmeg, vinegar and a good dose of salt and pepper. Run the food processor, scraping down the sides and adding a little water if needed, while you tend to the rest of your meal.
  5. When the water boils, add the pasta. Scoop the onions and rosemary into the food processor and run a couple more minutes. Taste and adjust the seasoning with additional salt and pepper. A few minutes before your pasta is done, add the kale to the boiling water.
  6. Scoop the squash mixture into a small mixing bowl, add the kale and pasta along with a bit of the cooking water, and toss to combine. 

Half an hour after you walked in the door, you’ll be sitting down to a healthy, hearty and seasonal meal…and Season Five of Downton Abbey.

Pasta with Lacinato Kale and Creamy Delicata Squash

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