Butternut Pasta

Prep Time 15

Cook Time 40

Servings servings

Calories 524kcal

8 oz Orecchiette pasta or pasta of your choice
4 cups Butternut Squash peeled and cut into bite sized cubes
2 tbsp Extra-virgin olive oil
1/2 lb Sirloin steaks diced into bite sized pieces (substitute ground beef if desired)
4 tbsp Butter
6 cups Kale chopped
1/4 cup Parmesan cheese
4 slices Crusty bread

Preheat the oven to 375°F.
In a boiling pot of salted water, cook the pasta according to the instructions on the package. Drain well and set aside.
Place the butternut squash on a parchment paper-lined baking sheet. Toss with half of the oil and season well with salt and pepper. Roast until tender, flipping over half way through, for about 20-25 minutes.
Season the steak on both sides with salt and pepper.
Heat the remaining oil in a non-stick pan or skillet over medium heat. Cook the steak on both sides until your desired temperature is reached using a thermometer (see below). Then set aside to rest before cutting up into bite-sized pieces.
In the same pan or skillet, add the butter. Once melted sauté the kale until wilted. Toss in the squash, steak, and pasta. Season with salt and pepper.
Remove from the heat and toss in the parmesan. Serve with bread.