Acorn Squash and Kale Over Penne

Indulge in a bowl of cozy, fall-inspired comfort with this Acorn Squash and Kale Over Penne recipe. This vibrant dish combines the earthy sweetness of roasted acorn squash with the hearty bite of fresh kale, all tossed together with al dente penne and a hint of sage-infused garlic olive oil. The simple yet sophisticated flavors are elevated with a sprinkling of Parmesan cheese and a touch of optional red pepper flakes for subtle heat. Perfect for weeknight dinners or casual entertaining, this vegetarian pasta dish is not only packed with nutrients but also comes together in just under an hour. Whether you're savoring the caramelized squash or twirling tender pasta infused with seasonal goodness, every bite is a celebration of wholesome ingredients and comforting flavors.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium-sized Acorn squash
• 12 ounces Penne pasta
• 6 cups Fresh kale
• 3 tablespoons Olive oil
• 3 cloves Garlic
• 6 leaves Fresh sage leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Parmesan cheese
• 0.25 teaspoon Red pepper flakes (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the acorn squash in half, scoop out the seeds, and slice it into 1/2-inch thick wedges. Leave the skin on for roasting.

Step 3

Place the squash wedges on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat.

Step 4

Roast the squash in the preheated oven for 20-25 minutes, flipping halfway through, until tender and golden brown.

Step 5

While the squash is roasting, bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions. Reserve 1/2 cup of pasta water before draining.

Step 6

Wash and chop the kale into bite-sized pieces, removing the tough stems.

Step 7

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and fresh sage leaves, cooking until fragrant, about 1-2 minutes.

Step 8

Add the chopped kale to the skillet, stirring until it wilts, about 3-4 minutes. Sprinkle with a pinch of salt and black pepper.

Step 9

Add the roasted acorn squash to the skillet and mix gently to combine.

Step 10

Toss the cooked penne into the skillet with the vegetables, adding the reserved pasta water a little at a time to loosen the sauce as needed.

Step 11

Adjust the seasoning with additional salt and pepper to taste, and sprinkle with red pepper flakes if using.

Step 12

Serve the pasta hot, garnished with freshly grated Parmesan cheese.

Nutrition Facts

Serving size	1313.5 grams (1313.5g)

Amount per serving	% Daily Value*
Calories	2295

Total Fat 63.60g	82%
Saturated Fat 15.60g	78%
Polyunsaturated Fat 4.00g
Cholesterol 45mg	15%
Sodium 2719mg	118%
Total Carbohydrate 381.60g	139%
Dietary Fiber 51.60g	184%
Total Sugars 0.10g
Protein 69.30g	139%

Vitamin D 0IU	0%
Calcium 867mg	67%
Iron 19mg	103%
Potassium 4522mg	96%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.1%

Protein: 11.7%

Carbs: 64.2%