Enjoy cooler days and all that fall brings with a heaping bowl of our Hemp Zucca, caramelized butternut squash, Tuscan kale & sage.
MAKES FOUR SERVINGS
Cook Hemp Zucca in boiling salted water as instructed on the box. Reserve a cup of pasta water before draining.
Heat a sauté pan and add olive oil. Once hot, add butternut squash and sauté until browned and tender, about 5-7 minutes over medium heat. Add the butter and shallots and sauté another minute or so until you start to smell the nuttiness of the butter. Add Tuscan kale and sage and sauté 2 minutes until the kale is soft but not wilted and the dish smells of sage. Add 1/2 cup pasta water to the vegetables over low heat while stirring to bring a creaminess to the pan. Add the Hemp Zucca to the pan with additional pasta water if desired and stir until coated. Serve with parmigiano-reggiano cheese.