Barilla® Veggie Rotini with Roasted Butternut Squash, Oven-Dried Cherry Tomatoes, Parmigiano Reggiano, and Crispy Kale Recipe

Barilla® Veggie Rotini with Roasted Butternut Squash, Oven-Dried Cherry Tomatoes, Parmigiano Reggiano, and Crispy Kale Recipe

  • 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
  1. Pre-heat oven to 375 degrees F. Bring a large pot of water to a boil, season with salt.
  2. 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.
  3. 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.
  4. Cook pasta according to the package directions; reserve one cup of the cooking water. Add cooking water to the sauce, bring to a simmer.
  5. Drain pasta and toss it with the sauce. Remove skillet from the flame, top with cheese and crispy kale before serving.
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