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   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pasta w/Butternut Squash, Kale & Brown Butter   
    Categories: Squash, Pasta, Greens, Chilies, Citrus   
         Yield: 4 servings   
       
              Salt   
         1 tb Neutral oil   
     1 1/2 lb Butternut; peeled if desired   
              - halved, seeded, sliced   
              - 1/4" thick across   
         1 lb Whole-wheat spaghetti or   
              - linguine   
         1 bn Tuscan kale; ribs removed,   
              - leaves torn or coarse   
              - chopped   
         6 tb Unsalted butter; sliced   
     1 1/4 ts Garam masala   
       1/2 ts Red-pepper flakes; more as   
              - needed   
         1 ts Fine grated lemon zest   
              +=PLUD=+   
         2 tb Juice; plus more juice as   
              - needed   
              Grated Parmesan; to serve   
       
     Bring a large pot of salted water to a boil. Meanwhile,   
     in a large Dutch oven or skillet, heat half the oil over   
     medium-high. Add half the squash in a single layer,   
     season with salt and cook, undisturbed, until browned   
     underneath, 3 to 5 minutes. Scoot the squash to the side   
     of the pot, piling it up as needed to make room, then   
     add the remaining oil. Arrange the remaining squash in a   
     single layer, season with salt and cook until browned, 3   
     to 5 minutes. (If there’s not enough room for the second   
     batch, remove the browned squash to a plate while you   
     cook the rest.)   
        
     When the water comes to a boil, add the pasta and cook   
     according to package directions until al dente. During   
     the last 3 minutes of the cooking, add the kale. Reserve   
     1 cup of the pasta water, then drain the pasta.   
        
     When all the squash is browned, return all the squash to   
     the pot, if you set any aside while cooking the second   
     batch. Reduce the heat to medium-low, add the butter and   
     stir with the squash until the butter is golden, nutty   
     smelling and foaming, 1 to 4 minutes. (If you’re using a   
     dark pot, it can be hard to tell if the butter’s   
     browned, so spoon some of the butter on the squash to   
     see if the butter’s speckled brown.) Turn off the heat,   
     add the garam masala and red-pepper flakes, and stir   
     until fragrant, about 1 minute. Add 1 tablespoon of cold   
     water (or an ice cube) and toss gently to stop the   
     cooking, then set aside until the pasta is ready.   
        
     Add the pasta and 1/2 cup pasta water to the squash   
     mixture. Set over low heat and toss gently until the   
     pasta is glossed with sauce. (Some squash pieces might   
     break apart, which can be a good thing: better   
     disbursement through the pasta.) If the pasta looks dry,   
     add more pasta water as needed. Remove from heat and   
     stir in the lemon zest and juice. Season to taste with   
     more lemon juice, red-pepper flakes and salt. Top   
     servings with grated Parmesan.   
        
     By: Ali Slagle   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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