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Penne with Roasted Butternut Squash and Kale

This hearty pasta dish featuring colorful fall vegetables is packed with flavor and nutrition!
Course Entree
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 410 kcal
Author The Foodie Physician

Ingredients

  • 1 box Dreamfields Penne Rigate
  • 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 (optional)
  • Fresh thyme (optional)
US Customary - Metric

Instructions

  1. Preheat oven to 400° F.
  2. Prepare pasta according to package directions. Reserve 1 1/2 cups cooking liquid before draining; set aside.
  3. 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.
  4. 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.
  5. 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. Top with grated Parmigiano-Reggiano cheese and thyme, if desired.
Nutrition Facts
Penne with Roasted Butternut Squash and Kale
Amount Per Serving
Calories 410 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Sodium 500mg22%
Carbohydrates 64g21%
Fiber 9g38%
Protein 15g30%
* Percent Daily Values are based on a 2000 calorie diet.