Roasted Butternut Squash Zucchini Pasta with Kale, Apricots and Wheatberries
- 1 large zucchini Blade C
- 1/2 cup cubed butternut squash
- 1 tbsp of olive oil + more for drizzling
- 2 tbsp wheatberries
- 1 cup of water
- 1 cup kale
- 4 apricots roughly chopped
- 1 small garlic clove minced
- salt and pepper to taste
- 1 tbsp grated Parmigiano-Reggiano cheese + more for garnish
Preheat the oven to 405 degrees. On a baking tray, add in the butternut squash. Drizzle lightly with olive oil and mix to combine. Season with salt and pepper. Bake the butternut squash for 25 minutes.
While the butternut squash is cooking, bring 1 cup of water to a boil. Once the water boils, add in the wheatberries. Bring to a boil again and then let simmer for about 15 minutes or until the wheatberries are fluffy and the water has evaporated. Set aside once done.
Five minutes before the butternut squash is done roasting, place a large skillet over medium heat. Add in the tbsp of olive oil. Once oil heats, add in the garlic and cook for 1 minute. Add in the kale, season with salt and pepper, and cook for about 2 minutes or until the kale is mostly wilted.
Add in the zucchini noodles, season with pepper, and cook for about 2 minutes or until zucchini softens. Add in the cheese, apricots and stir to combine. Cook for another minute and then plate into a bowl.
Top with wheatberries and butternut squash. Garnish with additional cheese and enjoy!