Acorn Squash and Kale Over Penne


Photo: Leigh Beisch; Styling: Sara Slavin

Serve nutrient-rich acorn squash and kale over budget-friendly penne pasta for a quick, easy, and healthy supper that won't break the bank. 
6 servings (serving size: 2 cups pasta mixture and about 4 teaspoons cheese)


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6 cups (1-inch) cubed peeled acorn squash (about 2 medium squash)
1/4 cup water
1 tablespoon olive oil
2 garlic cloves, minced
8 cups (about 5 ounces) coarsely chopped trimmed kale
1 cup organic vegetable broth
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon grated nutmeg
4 cups hot cooked penne
2/3 cup shredded Parmesan cheese


Prep: 15 Minutes
Cook: 12 Minutes

1. Place squash in a casserole dish with 1/4 cup water. Cover with plastic wrap. Microwave 7 minutes on HIGH or until tender.

2. Heat oil in a Dutch oven over medium-high heat. Add garlic; cook 1 minute, stirring constantly. Add kale and broth; cover. Cook 3 minutes, stirring occasionally. Uncover; cook 1 minute. Stir in the salt, pepper, and nutmeg. Stir in squash and pasta, tossing gently. Sprinkle with cheese.

Andrea's wine pick: The white Sémillon grape's opulent fruit tinged with earthiness picks up both the sweetness of acorn squash and the kick of kale. Look for Peter Lehmann Sémillon, Australia 2001, $15.

Created date

September 2005

Nutritional Information

Calories 306
Fat 6 g
Satfat 2 g
Monofat 3 g
Polyfat 1 g
Protein 12 g
Carbohydrate 54 g
Fiber 8 g
Cholesterol 6 mg
Iron 4 mg
Sodium 297 mg
Calcium 293 mg