Creste de Gallo with Kabocha Squash & Lacinato Kale

ingredients
all
1 small Kabocha Squash
cubed with peel
1 container LMM Creste de Gallo
2 cloves LMM Confit Garlic
crushed
1 bunch Lacinato Kale
cut into ribbons
1 cup Vella Special Reserve
grated
LMM Olive oil
Salt
cookware
Deep autumn flavor, yet a light and fresh pasta.
1
Preheat oven to 375 degrees.
2
Toss cubed Kabocha squash in olive oil and season with salt. Spread on sheet tray and roast until soft, 30 - 40 minutes.
3
While squash is roasting, bring a large pot of salted water to a boil.
4
When squash is nearly done, add Creste de Gallo to the pot and cook for four minutes.
5
While still hot, transfer Kabocha squash to a large bowl and toss with the Lacinato kale and crushed confit garlic.
6
When pasta is done, save 1 cup of pasta water. Strain the pasta.
7
Add the pasta to the squash and kale. Add the cheese. Toss. Add pasta water until the pasta is coated and smooth.
notes
Substitute our roasted squash, and make this dish in 10 minutes.