½ lb linguine
1 bunch kale, stems
removed and chopped
2 tbsp olive oil
½ cup white wine
¼ tsp ground nutmeg
1 tbsp fresh sage, chopped
½ butternut squash
cut into 1-inch cubes
tsp coarse black pepper
2 tsp salt
¼ cup Parmigiano Reggiano
2 cloves, minced
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Directions:
Set your Family Skillet to low or medium heat. In the Pan, sauté the garlic in the olive oil.
Add the wine, nutmeg, pepper, and butternut squash. Stir so that the squash is lightly
coated in the liquid. Cover with the Glass Lid and let sit for 30-35 minutes, or until the
squash is tender. Stir occasionally.
Mix in the kale and cover again for another 10 minutes, stirring occasionally. Pour the
ingredients from the Skillet into a bowl and cover with a clean cloth.
Allow the Family Skillet to cool, then clean the Pan. Fill with 2-3 quarts of water and add
the salt. Set the Skillet to high and bring the water to a boil. Pour in the pasta.
Cook for about 9 minutes, stirring frequently. Using a colander, strain the pasta. Return
the pasta to the Family Skillet and stir in the squash/kale mixture with the heat set to
low. Mix in the cheese and sage, then serve.
LINGUINE WITH
BUTTERNUT
SQUASH AND KALE
¹
8
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Ingredients:
