Roasted Carnival, Kale, & Cavatelli, oh my!

The goods:

• 1 Carnival Squash, seeded and chopped
• 1 bunch of Kale, removed from stem and chopped
• 1 cup shredded Gruyere cheese
• 3 tbsp butter
• 3 tbsp flour
• 1 cup milk
• 1 tsp freshly grated nutmeg
• 1 tsp ground black pepper
• 1 cup Cavatelli pasta
• 1/2 cup roasted red peppers, sliced
• 1/2 cup Genoa Salami, diced and sauteed
• 1/2 cup breadcrumbs, toasted
• Olive oil
• Salt tt

Instructions:

🥄 Preheat the oven to 400°F.

🥄 Toss the chopped Carnival Squash in a drizzle of olive oil and spread on a baking sheet. Roast in the oven for 20-25 minutes or until tender and slightly browned.

🥄 While the squash is roasting, remove the stems from the Kale and chop it into bite-sized pieces. Toss with salt and a drizzle of olive oil, then spread on a baking sheet. Roast in the oven for 10-15 minutes or until slightly crispy.

🥄 Cook the Cavatelli pasta in a large pot of salted boiling water according to the package instructions. Drain and set aside.

🥄 In a separate saucepan, melt the butter over medium heat. Add the flour and whisk for 1-2 minutes to create a roux. Gradually whisk in the milk, nutmeg, and black pepper. Cook, whisking constantly, for 5-7 minutes or until the sauce thickens and coats the back of a spoon. Remove from heat and stir in the shredded Gruyere cheese until melted.

🥄 In the same pan, combine the cooked Cavatelli pasta, roasted Kabocha Squash, roasted Kale, sliced roasted red peppers

🥄 Sautee the diced Genoa Salami until the fat starts to render and it begins to brown. Remove the browned Genoa Salami from the pan, reserving the fat in the pan.

🥄 In the same pan, add the breadcrumbs and toast until golden and remove from the heat. Add toasted breadcrumbs to the sauteed Genoa Salami and gently mix to combine.

🥄 Plate your pasta in a bowl or desired vessel and top with a generous sprinkling of breadcrumb mixture and enjoy!

Enjoy! Be sure to tell us if you try it!

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