Butternut Squash And Baby Kale Pasta Recipe

Name: Butternut Squash And Baby Kale Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash; 2 tablespoons olive oil; 1 lb penne pasta; 1 small onion, sliced; 1 garlic clove, minced; 6 cups baby kale; 1/2 cup chicken broth; 6 ounces goat cheese; 2 tablespoons toasted pine nuts; 1/2 tablespoon red pepper flakes

Servings: persons

1 large butternut squash
2 tablespoons olive oil
1 lb penne pasta
1 small onion, sliced
1 garlic clove, minced
6 cups baby kale
1/2 cup chicken broth
6 ounces goat cheese
2 tablespoons toasted pine nuts
1/2 tablespoon red pepper flakes

1
Prehear oven to 350 degrees.
2
Peel and cut squash into 1/2 pieces. Toss with olive oil and roast on a baking sheet, uncovered, until squash is soft,mabout 45 minutes ton1 hour.
3
Meanwhile, cook pasta according to package directions, and toast pine nuts.
4
In large pan, saute onions and garlic until translucent. Add kale, broth and goat cheese. Cook until kale begins to wilt, approximately 3 minutes.
5
Toss squash, kale mixture, pine nuts and red pepper flakes together. Serve immediately.

1030

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large butternut squash, 2 tablespoons olive oil, 1 lb penne pasta, 1 small onion, sliced, and more.

Yes, Butternut Squash And Baby Kale Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash And Baby Kale Pasta

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