MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pasta With Butternut Squash, Kale & Brown Butter
 Categories: Squash, Pasta, Greens, Chilies, Citrus
      Yield: 4 Servings

           Salt
      1 tb Neutral oil
  1 1/2 lb Butternut; peeled if desired
           - halved, seeded, sliced
           - 1/4" thick across
      1 lb Whole-wheat spaghetti or
           - linguine
      1 bn Tuscan kale; ribs removed,
           - leaves torn or coarse
           - chopped
      6 tb Unsalted butter; sliced
  1 1/4 ts Garam masala
    1/2 ts Red-pepper flakes; more as
           - needed
      1 ts Lemon zest; fine grated,
           - plus:
      2 tb Lemon juice; plus more
           - as needed
           Parmesan; grated, to serve

  Bring a large pot of salted water to a boil. Meanwhile, in a large
  Dutch oven or skillet, heat half the oil over medium-high. Add half
  the squash in a single layer, season with salt and cook,
  undisturbed, until browned underneath, 3 to 5 minutes. Scoot the
  squash to the side of the pot, piling it up as needed to make room,
  then add the remaining oil. Arrange the remaining squash in a
  single layer, season with salt and cook until browned, 3 to
  5 minutes. (If there's not enough room for the second batch, remove
  the browned squash to a plate while you cook the rest.)

  When the water comes to a boil, add the pasta and cook according to
  package directions until al dente. During the last 3 minutes of the
  cooking, add the kale. Reserve 1 cup of the pasta water, then drain
  the pasta.

  When all the squash is browned, return all the squash to the pot,
  if you set any aside while cooking the second batch. Reduce the
  heat to medium-low, add the butter and stir with the squash until
  the butter is golden, nutty smelling and foaming, 1 to 4 minutes.
  (If you're using a dark pot, it can be hard to tell if the butter's
  browned, so spoon some of the butter on the squash to see if the
  butter's speckled brown.) Turn off the heat, add the garam masala
  and red-pepper flakes, and stir until fragrant, about 1 minute. Add
  1 tb of cold water (or an ice cube) and toss gently to stop the
  cooking, then set aside until the pasta is ready.

  Add the pasta and 1/2 cup pasta water to the squash mixture. Set
  over low heat and toss gently until the pasta is glossed with
  sauce. (Some squash pieces might break apart, which can be a good
  thing: better disbursement through the pasta.) If the pasta looks
  dry, add more pasta water as needed. Remove from heat and stir in
  the lemon zest and juice. Season to taste with more lemon juice,
  red-pepper flakes, and salt. Top servings with grated Parmesan.

  Recipe by Ali Slagle

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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