My Penne with Roasted Butternut Squash and Kale is a hearty pasta dish featuring colorful fall vegetables and is packed with flavor and nutrition!
Did you know that October is National Pasta Month? In my opinion there are few things better than a hearty bowl of pasta. Especially when the weather changes and we start to feel a little chill in the air, there’s just something so comforting about a piping hot bowl of pasta.
My Penne with Roasted Butternut Squash and Kale is a celebration of fall flavors. Packed with colorful, nutritious ingredients, this rustic pasta dish is sure to please the whole family.
How to Make Penne with Roasted Butternut Squash and Kale
First, toss the diced butternut squash with olive oil and fresh thyme to infuse it with flavor and pop it in the oven. Roasting the squash at a high temperature gives it a lovely golden brown crust and intensifies its flavor- yum!
Then, sauté garlic and diced pancetta in some olive oil. Throw in some fresh Tuscan kale and stir until wilted. Then, add some pasta water and freshly grated Parmigiano-Reggiano cheese to the skillet and simmer away. This will create a delicious sauce that coats the pasta. Finally, add the cooked pasta and butternut squash to the skillet and stir to combine everything.This Penne with Roasted Butternut Squash and Kale features colorful fall vegetables and is packed with flavor and nutrition! Click To Tweet
Just before serving, I like to sprinkle on some more grated Parmigiano-Reggiano cheese and toasted pine nuts for extra flavor and texture!
Penne with Roasted Butternut Squash and Kale
- 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
- 2 tablespoons olive oil, divided use
- 2 ounces pancetta, diced
- 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
- grated Parmigiano-Reggiano cheese
- Preheat oven to 400° F.
- Prepare pasta according to package directions. Reserve 1 1/2 cups cooking liquid before draining; set aside.
- Toss together the squash, thyme 1/4 teaspoon of the salt, the pepper and 1 tablespoon of the olive oil on a rimmed baking sheet. Spread squash out in single layer. Roast in oven 15 to 20 minutes or until squash is golden brown and tender. Remove from oven.
- Meanwhile, heat remaining 1 tablespoon 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 1/4 teaspoon salt. Cook until wilted, about 5 minutes, stirring frequently.
- Add 1 cup of the reserved cooking liquid and the 1/2 cup grated cheese to skillet; stir to combine. Cook 2 to 3 minutes or until sauce thickens, adding additional cooking liquid if needed for consistency. Remove from heat. Add pasta; toss to coat. Gently stir in roasted butternut squash. Transfer to serving bowl. Sprinkle with toasted pine nuts and grated Parmigiano-Reggiano cheese.
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