Pasta With Kale Pesto and Roasted Acorn Squash
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
644 kcal
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Course
Main Course
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Cuisine
American
Pasta With Kale Pesto and Roasted Acorn Squash
Description
Pasta With Kale Pesto and Roasted Acorn Squash is a composed dish showcasing the caramelized sweetness of oven-roasted acorn squash cut into half-moon rings. The kale pesto uses toasted walnuts, kale, and sage for an earthy herb-forward sauce enriched with Parmesan and brightened with lemon juice. Tossed with long pastas such as linguine, the pesto clings to the noodles providing fresh vegetal notes and a smooth, emulsified texture.
The roasted squash adds tender, slightly crisp bites that contrast with the creamy pesto and al dente pasta. A finishing touch of sautéed garlic and toasted panko breadcrumbs sprinkled on top introduces texture and savory depth. This combination balances softness and crunch while highlighting autumnal produce.
This dish can stand alone as a vegetarian entree or pair well with a simple protein or green salad. The layered flavors and textures make it suitable for a cozy meal that features seasonal ingredients.
Ingredients
For the Kale Pesto:
- ½ cup walnuts toasted
- ½ cup Parmesan Cheese grated
- 2 garlic roughly chopped, cloves
- 2 cups kale washed, stemmed, and slivered, lacinato (dinosaur), leaves
- 10 sage leaves
- ½ cup extra-virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
For the Pasta:
- 1 pound acorn squash , halved lengthwise stem to stem, insides scooped out and discarded
- ¼ cup extra-virgin olive oil , divided
- ½ + ⅛ teaspoon kosher salt , divided
- ¼ teaspoon black pepper freshly ground
- 1 pound pasta such as linguine, fettuccine, bucatini, spaghetti, long strand
- ½ cup panko breadcrumbs
- 1 garlic grated or pressed, clove
- parmesan , freshly grated, for serving
Instructions
For the Kale Pesto:
- Add roughly chopped garlic, toasted pine nuts and finely grated Parmesan cheese to the bowl of a food processor and process until smooth.
- Add the kale and sage, and pulse until chopped.
- While the processor is running, drizzle the olive oil through the shoot until the mixture is emulsified and smooth. Add the lemon juice, salt and pepper, and whiz again. Taste for seasoning and adjust to your liking.
For the Pasta:
- Preheat the oven to 400°F and line a large sheet pan with parchment paper or foil.
- Cut the squash in half lengthwise, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Slice each squash halve into ½-inch thick half-moon rings.
- Add the squash rings to a large bowl, along with 2 tablespoons of the olive oil, ½ teaspoon of salt, and the pepper. Toss evenly to coat, then turn squash out into an even layer on the sheet pan. Roast for about 30 minutes, or until nice and caramelized.
- Boil the pasta in a large pot of salted water, until al denté and still a bit firm.
- While pasta cooks, toast the breadcrumbs. Bring a medium-sized skillet to heat over medium and add the remaining 2 tablespoons of olive oil. Once oil is hot, add the breadcrumbs, the remaining ⅛ teaspoon of salt, and the grated garlic clove. Stir everything to coat and toast for about 3-4 minutes, or until golden brown, stirring frequently throughout and watching so the crumbs don't burn.
- To assemble, drain the pasta and add to a large serving bowl. Add the pesto and toss well to coat. Add the squash, toss gently, then top with freshly grated Parmesan and toasted breadcrumbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Calories | 644kcal | 32% |
| Carbohydrates | 64g | 21% |
| Protein | 15g | 30% |
| Fat | 37g | 57% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 21g | 105% |
| Cholesterol | 7mg | 2% |
| Sodium | 628mg | 26% |
| Potassium | 274mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 776IU | 16% |
| Vitamin C | 8mg | 9% |
| Calcium | 131mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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