Butternut Squash and Kale Over Pasta


Butternut Squash and Kale over PastaIngredients

  • 6 cups (1-inch) cubed peeled butternut squash (about 2 medium squash)
  • 1/4 cup water
  • 1 tablespoon olive or grapeseed oil
  • 1 medium onion, thinly sliced
  • 8 cups (about 5 ounces) coarsely chopped trimmed kale
  • 1 cup organic vegetable broth
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon grated nutmeg
  • 4 cups hot cooked whole wheat pasta
  • 1/4 cup shredded Parmesan cheese


  1. Place squash in a glass casserole dish with 1/4 cup water. Cover with parchment paper. Microwave 7 minutes on HIGH or until tender, stirring halfway through the cooking time.
  2. Heat oil in a Dutch oven over medium-high heat. Add onion; cook 2 to 3 minutes, stirring constantly. Add kale and broth; cover. Cook 3 minutes, stirring occasionally. Uncover; cook 1 minute. Stir in the red pepper, and nutmeg. Stir in squash and pasta, tossing gently. Sprinkle with cheese. Serve immediately.

Tip:  Substitute 2 medium acorn squash, peeled and cubed for the butternut squash, if desired.

This recipe can be part of a well balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided, nor supported by the BestHealth team.