Roasted Butternut Squash Pasta with Kale
User Reviews
4.7
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
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Servings
6
-
Calories
423 kcal
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Course
Main Course
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Cuisine
American
Roasted Butternut Squash Pasta with Kale
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My Roasted Butternut Squash Pasta with Kale is a hearty pasta dish featuring colorful fall vegetables. This tasty dish is packed with flavor and nutrition!
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Ingredients
- 12 ounces penne pasta
- 5 cups (24 ounces) diced butternut squash
- 1 tablespoon fresh thyme
- ½ teaspoon kosher salt, divided use
- ¼ teaspoon black pepper
- 3 tablespoons olive oil, divided use
- 2 ounces pancetta, diced (can substitute bacon)
- ¼ teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- 1 bunch (8 ounces) Tuscan kale, chopped
- ½ cup (1.5 ounces) freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons pine nuts, toasted
Garnishes:
- olive oil, grated Parmigiano-Reggiano cheese
Instructions
- Preheat oven to 400°F.
- Cook the pasta according to package directions. Reserve 1 ½ cups cooking liquid before draining. Set aside.
- Toss the squash, thyme ¼ teaspoon of the salt, pepper, and 1 tablespoon olive oil together on a baking sheet. Spread the squash out in single layer. Roast in oven 15 to 20 minutes until golden brown and tender. Remove from oven. Alternatively, you can also roast the butternut squash in an air fryer at 375°F for 12-14 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in large skillet over medium heat. Add pancetta. Cook 2 to 3 minutes or until crispy, stirring occasionally. Add red pepper flakes and garlic; cook and stir 1 to 2 minutes or until fragrant. Add kale; season with remaining ¼ teaspoon salt. Cook until wilted, about 5 minutes, stirring frequently.
- Add the cooked pasta to the skillet along with the ½ cup grated Parmigiano-Reggiano cheese and 1 cup of the reserved pasta water. Toss to combine all ingredients well. Add more of the reserved pasta water as needed to form a sauce that coats the pasta. Gently stir in the butternut squash.
- Transfer to serving bowl and sprinkle the toasted pine nuts on top. Garnish with a drizzle of olive oil and some more grated cheese.
Notes
- Because the sauce is simply made with just olive oil, cheese, and pasta water, you want to use a good-quality Parmigiano-Reggiano cheese and grate it yourself rather than using pre-grated cheese from a container.
- To save time, the butternut squash can be roasted up to 3 days in advance and stored in the fridge until you're ready to make the rest of the dish.
- When you drain the pasta, be sure to reserve some of the starchy pasta water. You will use this to create the sauce for this dish.
Nutrition Information
Show Details
Serving
0g
Calories
423kcal
(21%)
Carbohydrates
58g
(19%)
Protein
13g
(26%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.01g
Cholesterol
12mg
(4%)
Sodium
401mg
(17%)
Potassium
604mg
(17%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
12735IU
(255%)
Vitamin C
28mg
(31%)
Calcium
180mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 423kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 13g | 26% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 12mg | 4% |
| Sodium | 401mg | 17% |
| Potassium | 604mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 12735IU | 255% |
| Vitamin C | 28mg | 31% |
| Calcium | 180mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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