I am a sucker for all things butternut squash, or any squash really, and Hubby really loves leafy greens like kale. Plus, who doesn’t love pasta? So when I saw this recipe I was pretty excited.
When I do my meal-planning, I always try to include at least one day a week of a vegetarian meal. It’s healthy, it’s easier on the wallet (or at least it was when I didn’t live in the desert…), and actually it’s good for the environment. Meat production takes a lot of resources, and just by cutting meat one day a week, you can really make a difference in helping our planet.
This recipe for Butternut Squash Pasta with Kale and Creamy Roasted Cauliflower Sauce from GoDairyFree.org takes it a little farther than I’m used to since it’s actually a vegan recipe, but there’s nothing wrong with that.
I had such high hopes for this dish. It looks pretty yummy, and includes lots of things that I like. The problem was, it took too long to put together (you have to roast your squash and cauliflower first, then blend up your roasted cauliflower to make a sauce, boil your pasta, etc.), and when I take a long time to make a recipe, it darn well had better be delicious.
This recipe wasn’t bad, it just wasn’t delicious. The sauce was flavorful and as creamy as a vegan sauce is going to get. Pasta is good, squash is good, kale is good (actually I used Swiss chard because Hubby always asks for it, but I consider them fairly interchangeable), but altogether I wasn’t wowed.
The biggest problem was that when I put everything together and tossed it in the oven to heat up evenly, the pasta soaked up ALL the sauce! So my dish was kind of dry and not all that flavorful. Bummer.
I will say, though, that if you actually are vegan, this recipe is probably worth making. It was good, just not what a non-vegan is used to, I guess.
Flavor: Three Stars – The sauce is pretty tasty, but I wish it had been creamier and coated the ingredients better instead of soaking into the pasta.
Skill Level: Moderate/High – It’s not so much that anything is HARD to do, it’s more that this takes a LOT of time and effort. You have to peel and cube the squash, which, if you’ve never done it before, is pretty labor-intensive. You have to roast the squash and the cauliflower in the oven for about 45 minutes to an hour before you can even think about anything else, then you have to take the cauliflower you just roasted and blend it up in the blender with a bunch of other stuff to make the sauce, you have to boil the pasta, tear up your greens, and then you have to toss the whole thing back in the oven to warm through. It just has a lot of steps.
Overall: Three Stars – Too much work for not enough payoff. I probably won’t be making this one again.