Why does everything taste better with an egg on top? Especially when it’s a runny soft boiled egg. This pasta with roasted butternut squash sauce is made with a few simple ingredients garlic and caramelized onions to give it a sweet and smokey flavor and the richness of the egg adds that extra saucy and nourishing goodness. Handsome Brook Farm Organic Pasture Raised Eggs were perfect for this meal because I know they are American Humane Certified and USDA Certified Organic. They always taste the best.
2 cups uncooked penne pasta (sub gluten free if preferred)
4 cups butternut squash cubed
1 Tablespoon chopped garlic
1/2 cup chopped yellow onion
1 1/2 cups vegetable stock or broth
1 1/2 cups kale finely chopped
2 Handsome Brook Farm Soft Boiled Eggs
(bring water to a boil, add the eggs, boil for 6 minutes, immediately remove to ice cold water)
Extra Virgin Olive Oil
Salt & Pepper to taste
Grated Parmesan Cheese
Pumpkin Seeds shelled and salted
Preheat oven to 425 F. On the stove top bring a medium pot of water to a boil. Add the pasta and cook until desired texture, drain and set aside. While the pasta cooks spread the butternut squash onto a baking sheet. Toss with extra virgin olive oil and bake for 30 minutes until squash is tender. In the meantime heat 1-2 tablespoons olive oil in a medium pan until hot. Add the onion and saute for several minutes until it starts to caramelize. Add the garlic and saute for another 2 to 3 minutes until garlic is tender. Transfer onions and garlic into the same pot used to cook the pasta but do not wipe out the pan. Add the vegetable broth and heat to a simmer. Add the roasted squash and simmer for 5 minutes. Remove from the heat and let cool. Once cooled use an immersion blender or transfer to a blender to puree. I find that an immersion blender works better so it doesn’t over blend. Season with salt and pepper to taste and set sauce aside. In the same pan used for the onions and garlic heat 1 tablespoon olive oil and add the kale. Saute until the kale is wilted. Add the pasta back into the pot, stir in the sauce and the kale. Serve in bowls and top with Parmesan cheese, pumpkin seeds and the soft boiled egg. Slice the egg so the yolk runs into the pasta. Serves 2.