Name: Winter Squash and Kale Pasta With Pecan Breadcrumbs
Yield: 4 Servings
Ingredients: ½ cup finely chopped pecans; ½ cup panko; 2 tsp. finely grated lemon zest; 1 tsp. plus 3 Tbsp. extra-virgin olive oil, divided; Kosher salt; 1 large butternut squash (about 3 lb.), peeled, halved, seeds removed, cut into 1" cubes; 2 tsp. dried oregano; Freshly ground black pepper; 12 oz. spaghetti or other long pasta; 6 garlic cloves, thinly sliced; 1 large bunch kale, ribs and stems removed, leaves torn into 2" pieces; ½ cup (1 stick) unsalted butter, cut into pieces; 1 oz. Parmesan, finely grated; ¼ cup chopped parsley; ¼ cup fresh lemon juice

Winter Squash and Kale Pasta With Pecan Breadcrumbs recipe

Photo by Emma Fishman, Food Styling by Pearl Jones, Prop Styling by Sophie Strangio

This cozy winter squash and kale pasta from The Lantern Inn in Wassaic, NY, uses an entire butternut squash, a whole bunch of kale, and crunchy pecan breadcrumbs for total fall bliss in dinner form.

What you’ll need

Dutch Oven
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Tongs
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Microplane Grater
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Rimmed Baking Sheet
$30 $28 At Amazon

Recipe notes