Tags: dinner - vegetarian - GF - GF dinner - GF vegetarian
Active Time: 30 minutes
Passive Time: 40 minutes
Serves: 4

Easy cozy weeknight meal

Bon Appetit

• Pecans: 1/2 cup finely chopped
• Panko: 1/2 cup

• Lemon zest: 2 tsp finely grated (from 1-2 lemons)
• Olive oil: 3 tbsp + 1 tsp, divided

• Kosher salt: to taste

• Butternut squash: 1 large (about 3 lbs)
• Dried oregano: 2 tsp
• Black pepper: to taste

• Spaghetti: 12 oz

• Garlic: 6 cloves, thinly sliced

• Kale: 1 large bunch

• Butter: 1/2 cup, cut into pieces

• Parmesan: 1 oz, finely grated

• Parsley: 1/4 cup chopped
• Lemon juice: 1/4 cup (from 2 lemons)

• Can sub panko for GF panko and pasta for GF pasta

1. Preheat oven to 350F
2. Spread out pecans and panko on a small rimmed baking sheet and toast on upper rack, tossing halfway through, until nights are slightly darkened and panko is golden, about 7-9 minutes
3. Let pecans/panko cool slightly and transfer to a small bowl. Stir in lemon zest, 1 tsp oil, and salt to taste. Set aside
4. Increase oven temperature to 400F. Peel and cut squash into 1 inch pieces and put on two baking sheets. Drizzle with 2 tbsp oil, then sprinkle with oregano, salt, and pepper, tossing to coat. Roast, tossing halfway through, until tender and browned in spots, about 25-20 minutes
5. While squash is cooking, cook spaghetti according to package directions until very al dente. Reserve 1.5 cups of pasta water before draining
6. Heat remaining 1 tbsp oil in a Dutch oven over medium. Cook garlic, stirring until tender but not browned (about 1 minute). Remove kale leaves from stems and break into smaller pieces with hands and then toss into the Dutch oven, stirring until it begins to wilt (about 2 minutes)
7. Add 1 cup pasta liquid to Dutch oven and cover, cooking about 4 minutes until kale is completely wilted
8. Uncover pot, add butter, and stir until melted
9. Add Parmesan and pasta and cook, tossing vigorously with tongs and adding more pasta cooking liquid as needed, until pasta is al dente and sauce coats pasta, about 2 minutes
10. Remove from heat and toss in squash, lemon juice, and parsley. Taste and season with salt and pepper as needed
11. Serve with pecan breadcrumbs on top