On my Twitter timeline, I saw this recipe tweet from Bon Appetit for, "Winter Squash and Kale Pasta With Pecan Breadcrumbs," by John Dearth from The Lantern Inn in Wassaic, NY. Immediately I stopped and thought Fall. What a gorgeous Autumn themed dish!
So of course, I had to make it.
I didn't have the exact ingredients at home, but I had close enough. Here are the modifications I made to John's recipe including making the dish vegan:
Roasted cubed sweet potato in place of cubed butternut squash
Dried rosemary in place of dried oregano
Bucatini pasta. This is like next level spaghetti because it has a hole running through the center
Bumped up the lemon juice to 1/3 cup from 1/4 cup because I love lemony kick
Skipped the parmesan. (There is plant-based parmesan if you'd like to use it.)
I roasted the cubed sweet potato with rosemary, salt, pepper, and avocado oil at 400º for 20 minute.
Get creative with this dish! Other winter squashes you can use include pumpkin, delicata, kabocha, red kuri, or acorn. Also, have some fun with color and use purple potatoes.