Pasta with Kale Pesto and Roasted Butternut Squash
Transform your weeknight dinner routine with this vibrant and nutritious Pasta with Kale Pesto and Roasted Butternut Squash recipe! This dish pairs the subtle sweetness of caramelized butternut squash with the bold, zesty flavors of homemade kale pesto for a perfectly balanced meal. The pesto, made with fresh kale, toasted pine nuts, Parmesan cheese, and a splash of lemon juice, creates a creamy, nutrient-packed sauce that clings beautifully to al dente pasta. Roasting the butternut squash to golden perfection enhances its natural flavor, while a sprinkle of chili flakes adds a subtle heat for those who crave a spicy kick. Topped with extra Parmesan and ready in just under an hour, this comforting vegetarian dish is a delicious way to enjoy seasonal ingredients while satisfying your pasta cravings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium (about 2 pounds) Butternut squash
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 cups Kale leaves, destemmed
- 0.5 cups Parmesan cheese, grated
- 0.25 cups Pine nuts, toasted
- 2 medium Garlic cloves
- 2 tablespoons Lemon juice
- 12 ounces Pasta of choice
- 0.5 cups Reserved pasta water
- 1 teaspoon Salt, for boiling pasta
- 0.25 cups Parmesan cheese, for topping
- 0.25 teaspoons Chili flakes (optional)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and cube the butternut squash into 1-inch pieces. Spread the cubes evenly on the prepared baking sheet.
Drizzle the butternut squash with 2 tablespoons of olive oil, and sprinkle over 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat.
Roast the squash in the preheated oven for 25-30 minutes, flipping halfway through, until tender and caramelized.
While the squash is roasting, bring a large pot of salted water (1 teaspoon salt) to a boil for the pasta.
Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
In a food processor, combine kale leaves, Parmesan cheese (1/2 cup), toasted pine nuts (1/4 cup), garlic cloves, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Pulse until the mixture is finely chopped. While the food processor is running, drizzle in the remaining 1 tablespoon of olive oil and continue processing until a smooth pesto forms. Add a splash of reserved pasta water if needed to adjust the consistency.
Toss the drained pasta with the kale pesto, adding a little reserved pasta water to help the pesto coat the pasta evenly.
Gently fold in the roasted butternut squash to combine.
Serve the pasta warm, topped with extra grated Parmesan cheese and a sprinkle of chili flakes (if desired).
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 6311 mg | 274% | |
| Total Carbohydrate | 217.7 g | 79% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 24.6 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2117 mg | 163% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 4282 mg | 91% | |
*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.
