KALE & BUTTERNUT SQUASH LINGUINE WITH ALMONDS & SAGE

What You’ll Need:

• 1 Whole Butternut Squash, Cubed
• 2-3 handfuls of kale, no stems (never eat the center stems)
• 1 clove of garlic
• 1/2 onion
• 1/2 cup of toasted unsalted almonds, coarsely chopped
• Olive Oil
• Butter (grassfed preferred)
• Linguine
• Fresh Shaved Parmigiano
• Sage leaves

Method:

1. Roast your butternut squash cubes on a baking sheet with butter and season with salt and pepper in the oven at 400F for 25 mins, until soft and slightly browned
2. In a large saucepan on medium heat cook your chopped onion in olive oil for 5 mins, until they are soft. Season the onion in the pan with salt and pepper
3. Add more olive oil to the pan and a tbsp of butter, Add in chopped garlic, chopped almonds and chopped kale and cook for 4-5 mins until soft. Do not let your garlic brown or burn, lower the heat if needed.
4. Add in 3-5 chopped sage leaves and remove pan from the heat or leave on Simmer setting on the stove to keep warm but not cook.
5. Boil your linguine, salt the water after the pot boils, then add pasta a cook as per instructed on the pack
6. Strain your pasta leaving a 1/4 cup of the starchy water, add to your pan of veggies and turn the heat up to medium low.
7. Gently fold in your butternut squash so the pieces don’t break 🙂 and add a bit of linguine and combine together.
8. Top with shaved Parmigiano