Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

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. 

Recipe by Health October 2005


Credit: Leigh Beisch; Styling: Sara Slavin

Recipe Summary

15 mins
12 mins
27 mins
6 servings (serving size: 2 cups pasta mixture and about 4 teaspoons cheese)


Ingredient Checklist


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

  • 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, $

Nutrition Facts

306 calories; fat 6g; saturated fat 2g; mono fat 3g; poly fat 1g; protein 12g; carbohydrates 54g; fiber 8g; cholesterol 6mg; iron 4mg; sodium 297mg; calcium 293mg.