PUMPKIN ALFREDO FUSILLI PASTA WITH DELICATA SQUASH
1 tsp of Kosher salt
1/2 a tsp of freshly cracked pepper
3 Tbsp of un-salted butter
1 cup of heavy cream
1 lb. of Fusilli pasta
1/4 of a cup of Parmesan cheese
3 Tbsp of pumpkin puree
1 1/2 cups of kale
1/2 cup of pomegranate seeds
1 delicata squash (roasted)
10 Garlic cloves
1/4 cup of pumpkin seeds
2 tsp of Cinnamon Kiss seasoning from Superfoods Seasoning
Start off by preparing the delicata squash by cutting it open on its bias and scooping out the seeds.
Next, slice the squash into 1/2 in. pieces and place onto a sheet pan with smashed garlic cloves. Season with kosher salt, pepper and Cinnamon Kiss seasoning. Next spray (or pour) olive oil onto the squash. Toss to coat evenly.
Place in the oven and roast at 400 degrees.
Now, season a pot of water with salt and oil, then bringing it to a boil.
Next, pour the heavy cream into a sauce pan over medium heat, and bring the cream to a simmer.
Now, add in the butter and reduce the heat to low.
Next, add the kosher salt, freshly cracked pepper, Cinnamon Kiss seasoning and pumpkin puree. Mix to blend.
Reduce the heat to low until the sauce thickens (Tip: the sauce is ready when you drag a spoon through it and it stays separated).
Meanwhile, cook the pasta in the boiling water (follow your box instructions on how to cook the pasta properly).
Next, add the Parmesan cheese, mix to bled well.
Now, add the cooked pasta and kale to the sauce and toss to coat evenly.
Finally, plate the pasta and top with the roasted squash, pomegranate seeds, and pumpkin seeds on top for a garnish.