Acorn Squash and Kale Over Penne
Indulge in a bowl of cozy, fall-inspired comfort with this Acorn Squash and Kale Over Penne recipe. This vibrant dish combines the earthy sweetness of roasted acorn squash with the hearty bite of fresh kale, all tossed together with al dente penne and a hint of sage-infused garlic olive oil. The simple yet sophisticated flavors are elevated with a sprinkling of Parmesan cheese and a touch of optional red pepper flakes for subtle heat. Perfect for weeknight dinners or casual entertaining, this vegetarian pasta dish is not only packed with nutrients but also comes together in just under an hour. Whether you're savoring the caramelized squash or twirling tender pasta infused with seasonal goodness, every bite is a celebration of wholesome ingredients and comforting flavors.
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Recipe Information
Ingredients
- 1 medium-sized Acorn squash
- 12 ounces Penne pasta
- 6 cups Fresh kale
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 6 leaves Fresh sage leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squash in half, scoop out the seeds, and slice it into 1/2-inch thick wedges. Leave the skin on for roasting.
Place the squash wedges on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat.
Roast the squash in the preheated oven for 20-25 minutes, flipping halfway through, until tender and golden brown.
While the squash is roasting, bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions. Reserve 1/2 cup of pasta water before draining.
Wash and chop the kale into bite-sized pieces, removing the tough stems.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and fresh sage leaves, cooking until fragrant, about 1-2 minutes.
Add the chopped kale to the skillet, stirring until it wilts, about 3-4 minutes. Sprinkle with a pinch of salt and black pepper.
Add the roasted acorn squash to the skillet and mix gently to combine.
Toss the cooked penne into the skillet with the vegetables, adding the reserved pasta water a little at a time to loosen the sauce as needed.
Adjust the seasoning with additional salt and pepper to taste, and sprinkle with red pepper flakes if using.
Serve the pasta hot, garnished with freshly grated Parmesan cheese.
Nutrition Facts
Calories |
2295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2719 mg | 118% | |
| Total Carbohydrate | 381.6 g | 139% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 0.1 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 867 mg | 67% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4522 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
