- 1 small butternut squash, peeled, seeded and diced
- 4 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- 1 small yellow onion, diced
- 2 pints cherry tomatoes, oven dried
- 1 box Barilla® Veggie Rotini
- 1/2 cup grated Parmesan cheese
- 1/2 bunch kale, leaves stripped from stems and finely chopped, crisped in oven
- Pre-heat oven to 375 degrees F. Bring a large pot of water to a boil, season with salt.
- Combine butternut squash with 2 tablespoons of olive oil in a medium mixing bowl, season with salt and pepper. Arrange squash in single layer on a sheet pan. Roast for about 20 minutes or until nice and brown.
- Saute onions in a large skillet over medium heat with remaining olive oil, about 3-4 minutes or until opaque. Add butternut squash and cherry tomatoes.
- Cook pasta according to the package directions; reserve one cup of the cooking water. Add cooking water to the sauce, bring to a simmer.
- Drain pasta and toss it with the sauce. Remove skillet from the flame, top with cheese and crispy kale before serving.