Photo: Alison Gootee/Studio D
A fabulous, simple-enough-for-a-Wednesday dish using three staples: kale, butternut squash and egg.
DirectionsActive time: 20 minutes
Total time: 25 minutes
In a skillet, heat olive oil over medium heat. Add chopped garlic cloves and crushed red pepper flakes and cook 1 minute. Add sliced kale, season with salt, and cook until wilted, 3 minutes. Stir in squash, cover, and set aside.
Meanwhile, boil whole wheat fettuccine until al dente. Drain, reserving ½ cup pasta water, and add pasta to skillet over medium heat. Season with salt and pepper and stir in reserved water, a few tablespoons at a time.
Remove skillet from heat; stir in beaten eggs. Return to heat and stir until eggs make a sauce, 30 seconds. Remove from heat, stir in grated Parmesan, and serve.
How to Roast Squash: Halve a 2-pound butternut squash; discard seeds. Rub with olive oil, salt, and pepper. Roast on a baking sheet, cut side down, at 350° until tender, 35 minutes.
More Squash Recipes
From the October 2013 issue of O, The Oprah Magazine
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