Acorn Squash and Kale Over Penne

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. 

Yield: 6 servings (serving size: 2 cups pasta mixture and about 4 teaspoons cheese)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 306
  • Fat: 6g
  • Saturated fat: 2g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 12g
  • Carbohydrate: 54g
  • Fiber: 8g
  • Cholesterol: 6mg
  • Iron: 4mg
  • Sodium: 297mg
  • Calcium: 293mg

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

Preparation

  1. 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. 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, $15.
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