Acorn Squash Pasta with Kale
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
40 mins
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Servings
4 people
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Calories
541 kcal
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Course
Main Course
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Cuisine
American
Acorn Squash Pasta with Kale
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This acorn squash pasta is made with a creamy, puréed roasted squash sauce tossed with spaghetti and kale. Perfect for fall and winter dinners!
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Ingredients
Acorn Squash Pasta Sauce:
- 2 pounds acorn squash, halved with seeds + membrane removed
- 1 onion, peeled + cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 1 teaspoon red chili flakes
- ¼ teaspoon nutmeg, freshly grated
- 1 cup milk
- 2 tablespoons butter
- 1 tablespoon flour Use gluten-free AP flour if needed
- ¼ ounce wine vinegar
Pasta:
- ½ pound Spaghetti Use gluten-free spaghetti if needed
- 4 ounces kale, destemmed + cut into small, bite-size pieces Or use 2-3 large handfuls of kale
- 2 ounces Parmesan, freshly grated
Instructions
Acorn Squash Sauce:
- Preheat oven to 400°F.Place squash + onions on a baking sheet or oven-safe pan in a single layer. With squash flesh-side up, drizzle oil over squash and onions. Sprinkle with salt, paprika, chili flakes and nutmeg. Place squash flesh-side down.Roast 20-25 minutes or until tender.
- After cooking, carefully scoop the squash out of the peel. (You may need to allow the squash to cool down for a few minutes.)Add half the vegetables and all the milk to a blender basin. Blend until creamy. Add the remaining veggies and blend again.
- Add butter to a large pan and melt over medium heat. Whisk in the flour until it is completely absorbed by the butter.
- Add the puréed squash to the pan with the butter. Cook over medium heat for about two minutes, stirring often, and then remove from heat. Stir in the vinegar.Make Ahead: If desired, you can stop here, refrigerate the sauce, and reheat before using. Use sauce within four days.
Acorn Squash Pasta:
- While the squash roasts, bring a large pot of heavily salted water to a rolling boil. Add both the spaghetti and the kale to the water. Cook spaghetti according to package directions.Add the cooked spaghetti and kale to the pasta sauce and toss to coat. Add the Parmesan and toss again. Serve immediately.
Equipments used:
Notes
- Prepare Ahead: The sauce can be prepared ahead of time and refrigerated for up to 4 days.
Nutrition Information
Show Details
Calories
541kcal
(27%)
Carbohydrates
76g
(25%)
Protein
18g
(36%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Cholesterol
31mg
(10%)
Sodium
916mg
(38%)
Potassium
1207mg
(34%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
4443IU
(89%)
Vitamin C
61mg
(68%)
Calcium
372mg
(37%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Calories | 541kcal | 27% |
| Carbohydrates | 76g | 25% |
| Protein | 18g | 36% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 31mg | 10% |
| Sodium | 916mg | 38% |
| Potassium | 1207mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 4443IU | 89% |
| Vitamin C | 61mg | 68% |
| Calcium | 372mg | 37% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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