Acorn Squash and Kale Over Penne

Name: Acorn Squash and Kale Over Penne Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6
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

(2)

Minutes to Prepare: 15
Minutes to Cook: 12

Number of Servings: 6

Ingredients

6 cups (1-inch) cubed peeled acorn squash (about 2 medium squash)1/4 cup water1 tablespoon olive oil2 garlic cloves, minced8 cups (about 5 ounces) coarsely chopped trimmed kale1 cup organic vegetable broth1/4 teaspoon salt1/4 teaspoon crushed red pepper1/4 teaspoon grated nutmeg4 cups hot cooked penne2/3 cup shredded Parmesan cheese

Directions

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. 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.

Serving Size: serving size: 2 cups pasta mixture and about 4 teaspoons cheese

Number of Servings: 6

Recipe submitted by SparkPeople user C_ANEMONE.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 355.9
Total Fat: 6.7 g
Cholesterol: 7.2 mg
Sodium: 900.4 mg
Total Carbs: 68.2 g
Dietary Fiber: 15.9 g
Protein: 14.1 g

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Member Reviews

CHOIRDR
I made this for the family and all really liked it. The red pepper adds the right amount of zing.
Does anyone know the easiest way to peel the squash? - 2/14/16
TISHEALTHY
I made this with a few modifications and it was excellent. I added 1 tsp. powdered chicken bouillon to the pasta water and 1/2 tsp. to water in place of broth; doubled the amount of garlic; used Lawry's Seasoned Salt instead of salt, and Asiago cheese instead of Parmesian. Delicious! - 3/26/15