Kale Pasta with Delicata Squash and Garlic Parm Breadcrumbs

For the breadcrumbs, add butter and breadcrumbs to a skillet over medium-high heat with garlic powder, salt, and pepper. Stir mixture together until butter melts and starts to toast the breadcrumbs. When the breadcrumbs are golden brown, turn the heat off the skillet and add Parmesan cheese. The mixture will be powdery. Let the breadcrumbs cool in the skillet or on a small plate while you prepare the pasta.

Preheat oven to 450ºF. Arrange delicata slices in one layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 10–15 minutes until squash is brown at the edges and soft.

Cook pasta to al dente according to the package directions. Before draining, reserve 1 cup of pasta water.

In a skillet, add butter, red pepper flakes, and anchovy paste over medium heat. When butter melts, stir it into the anchovy paste and add garlic. Cook for 1 minute, then add kale. Toss kale with the butter mixture for 3 minutes to wilt, then add the cooked pasta to the skillet. Toss the kale with the pasta, splashing in the reserved pasta water as you go to create a small amount of sauce.

Taste the pasta and add salt and pepper if you’d like. Serve the pasta topped with delicata slices and the breadcrumbs. Devour!