Pasta W/ Squash, Kale & Goat Cheese

Updated at: Thu, 17 Aug 2023 11:30:39 GMT

Step 1

Heat the broiler with a rack positioned about 8 inches from the element. On a rimmed baking sheet, toss the squash with 2 tablespoons of oil, the garlic, pepper flakes, ½ teaspoon salt and ¼ teaspoon black pepper. Distribute in an even layer and broil, stirring every few minutes, until well browned and a skewer inserted into the largest piece of squash meets no resistance, about 12 minutes. Remove from the oven and set aside.

Step 2

In a large pot, bring 2 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve 2 cups of the cooking water, then drain. Return the pasta to the pot. Add the squash, the cheese and 1 cup of the reserved pasta water, then cook over medium-high, tossing occasionally with tongs, until the pasta is al dente and creamy, about 3 minutes; adding more reserved cooking water as needed if the mixture looks dry.

Step 3

Off heat, toss in the kale, nuts and vinegar, then taste and season with salt and black pepper.

Step 4

Optional garnishes: Finely grated pecorino Romano cheese OR toasted walnut oil

Step 5

Tip: Don’t forget to save about 2 cups of the cooking water before draining the pasta. The salty, starchy liquid is a key ingredient, combining with the goat cheese to create a creamy, silky sauce that coats the noodles and squash.

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