KALE, SQUASH & RICOTTA STUFFED LUMACONI

Kale, Squash & Ricotta Stuffed Lumaconi, a dish that is elegant, and has the flavors and textures to carry it through.

For the squash:

1 buttercup squash ( or any other medium-size squash)
2 cloves garlic
2 small cipollini onions, halved
1 tsp dried thyme
1/2 tsp turmeric
1/2 tsp yellow curry
1/2 teaspoon sea salt
1/2 fresh cracked pepper
2 tablespoons e.v.o. oil
For the tomato sauce:

300 ml of canned San Marzano tomatoes
1 clove garlic
1 Tbsp olive oil
pinch of salt
some freshly cracked pepper
1 Tbsp fresh broken basil
For the filling:

1 cup finely chopped cooked kale (or green of your choice like spinach, swiss chard, etc).
1 1/2 cups roasted squash
1 cup ricotta
1/2 cup grated Grana Padano cheese
1 tsp olive oil
Salt and pepper to taste
For topping:

1/4 cup grated Grana Padano

View the full recipe at sugarlovespices →