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.

Our recipes 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.