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Acorn Squash and Kale Over Penne

Photo: Leigh Beisch; Styling: Sara Slavin

Prep time 15 mins
Cook time 12 mins
Yield 6 servings (serving size: 2 cups pasta mixture and about 4 teaspoons cheese)
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. 

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  3. 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, $