Autumn Butternut Squash + Kale Linguine
Hello friends! I feel like it’s been a while? I wanted to pop in today with this recipe for a delectable fall pasta that I developed for Culcherd, the incredible Toronto-based vegan cheese company that I work for. I am probably (definitely) biased but it is BY FAR the best vegan cheese I’ve ever tried. Hands down. And I can say with confidence that a large majority of the people I’ve asked would completely agree with that statement.
Culcherd is a cashew “cheese” that goes through a fermentation process to give it that tangy, cheesy taste and it is truly amazing. Also, it comes in five flavours that are all equally tasty – you really can’t go wrong. Okay I will stop bragging now, but all of this is to say that if you live in Toronto and can get your hands on it, I HIGHLY recommend you do for this recipe!
Okay, on to the rest of this dish. I was craving something that really amalgamates all the warm, hearty flavours of fall. If you’ve never had roasted butternut squash in your pasta, now’s the time because it is unequivocally DIVINE. I also threw in some crispy baked kale, as I find a sturdy green like this holds up really well with pasta, as well as tons of garlic because, well…garlic.
I used brown rice linguine here and it worked fantastically, but you can use any variety of pasta you desire! Stirring in some herby cashew cheese (or any other vegan/dairy cheese of choice) at the end puts the extra special finishing touch on this simple yet wonderful dish. Hope you warm up with a big bowl of this one night soon! <3
- 400g (4 servings) brown rice linguine (or other pasta of choice)
- 1 small butternut squash, peeled + cubed
- 1 bunch organic kale, washed + chopped
- 6 tbsp. good-quality olive oil, divided
- 3 cloves fresh garlic, minced
- 2 shallots, minced
- 1 tsp. garlic powder
- 2 tsp. Italian spice mix, divided
- 1 lemon
- 1/2 c. Culcherd herb + garlic cheese (or other vegan/dairy cheese of choice)
- Salt + pepper to taste
- Preheat your oven to 400 degrees and place butternut squash cubes on a large baking sheet. Place chopped kale on a separate sheet. Drizzle each with 1 tbsp. olive oil, 1/2 tsp. garlic powder and 1/2 tsp. Italian spice. Sprinkle generously with salt and pepper and place in the oven.
- Remove the kale after 10-15 minutes of cooking, at which point it should be slightly charred + crispy. Set aside. Use a spatula to flip your butternut squash cubes and place back in the oven.
- Remove the squash after 35-40 minutes of baking. They should be soft and browned.
- Fill a large pot with water, salt it generously, and place over high heat to boil. Once boiled, add your pasta and cook according to the package directions - my brown rice pasta took about 12 minutes.
- When the pasta is finished cooking, turn off the heat on your stove. Ladle out 1 cup of the pasta cooking water and set it aside in a cup to use for the sauce. Strain the rest of the water out of the pasta and place it back in the pot (with the heat turned off).
- In a large skillet, heat 2 tbsp. olive oil over medium and add your shallots and garlic. Cook for several minutes or until soft, browned and fragrant.
- To the pasta pot, add your shallot mixture, cashew cheese and juice from 1/2 the lemon. Next, slowly stream in about 1/4 cup of the pasta water. Toss everything around to create a coating of sauce. Keep adding pasta water, little by little, until the pasta is nicely coated in a creamy sauce (you likely won't need the full 1 cup of pasta water).
- Add in your cubed squash + kale and toss in the pasta. Add in about 1/2 tsp. salt (or to your liking) and a generous amount of fresh pepper. You can also add 1 tsp. more Italian spice and/or some chopped fresh herbs if desired. Stir in remaining 2 tbsp. olive oil.
- Taste the pasta, adjust seasonings as desired, and serve hot!