ONE-BOWL WONDERS

Overstretched? Under-slept? Just plain old emotionally exhausted? These delicious meals starring energy-boosting ingredients will replenish your stock.

Sautéed Butternut Squash, Kale, and Pumpkin Seed Pasta

Makes 4 servings

Ingredients

12 ounces pasta (we used green lentil penne)

2 Tbsp. olive oil, divided, plus more for serving

1 1/2 pounds butternut squash, peeled and cut into 3/4-inch pieces (4 cups) Kosher salt and pepper

2 cloves garlic, finely chopped

1 large bunch Tuscan kale, ribs removed and leaves cut into bite-size pieces

3/4 tsp. freshly grated nutmeg

3 Tbsp. toasted pepitas

1/4 cup grated Parmesan

1. Cook pasta per package directions (reserve 1 1/4 cups cooking liquid before draining and rinsing).

2. Meanwhile, in a large skillet on medium-high, heat 1 Tbsp. oil. Add squash, season with 1/2 tsp. salt, and cook, stirring often, until golden brown and tender, adjusting heat if browning too quickly, 15 to 18 minutes total. Transfer to plate.

3. Reduce heat to medium; add remaining Tbsp. oil, then garlic and kale, and season with 1/4 tsp. salt. Add ¹/2 cup cooking liquid and cook, covered, 2 minutes. Uncover and cook, tossing, until just tender, 1 to 2 minutes more.

4. Toss with squash, nutmeg, and 1/2 tsp. pepper, then toss with pasta (adding additional cooking liquid if pasta seems dry). Serve topped with pepitas, Parmesan, and a drizzle of oil, if desired.

Pumpkin with Kale and Cashew Mole

Makes 4 servings

Ingredients

1 small clove garlic

3 Tbsp. olive oil

1 medium pumpkin or butternut squash

2 Tbsp. hazelnuts, toasted

2 Tbsp. pomegranate seeds Pecorino (optional)

For the mole:

5 ounces cashews, soaked overnight

1 3/4 ounces small kale leaves

1 clove garlic

Large handful each of coriander and parsley

Small bunch of tarragon

 4 Tbsp. lime juice