One-pot pasta with roasted squash, kale & scamorza cheese

By GialloZafferano · 45 min

Ingredients

Instructions

1. Cut the squash into small cubes. Heat a generous drizzle of olive oil in a large pan over high heat, add the squash and roast until golden and caramelised.
2. Dice the red onion and add it to the pan. Let it caramelise for a few minutes, season with salt and pepper, then pour in just enough boiling water to cover.
3. Remove the tough stems from the kale, slice the leaves very finely and add them to the pan.
4. Add more water if needed to cover everything and bring to a boil. Add the pasta and cook for about 10 minutes, or per the package time. Adjust salt and pepper to taste.
5. Once the pasta is cooked and the sauce is creamy, take the pan off the heat. Stir in a drizzle of extra virgin olive oil, the diced scamorza and the Parmigiano until melted and combined.
6. Serve hot right away.

Summarized from GialloZafferano's video. Watch it for the details.

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