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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