Best Acorn Squash And Kale Over Penne Recipes

PASTA WITH KALE PESTO AND ROASTED BUTTERNUT SQUASH

Pasta With Kale Pesto and Roasted Butternut Squash image

Here is a one-pot meal designed explicitly for the hungriness of a long-distance runner, with garlicky kale pesto and sweet roasted butternut squash. Making the pesto with kale instead of basil gives it a structure the basil-rich original lacks, and it interacts beautifully with the crisp-and-soft smoothness of the roasted squash. A terrific dish.

Provided by Melissa Clark

Categories dinner, easy, one pot, pastas, main course

Time 45m

Yield 2 to 3 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds butternut squash
1/2 cup extra virgin olive oil, more for drizzling
3/4 teaspoon kosher salt, more for squash
Freshly ground black pepper
1 small bunch (about 1/2 pound) lacinato kale, center ribs removed
8 ounces pasta (penne rigate works well)
1/3 cup toasted pine nuts
2 large garlic cloves, roughly chopped
Finely grated zest of 1 lemon
Freshly squeezed lemon juice, to taste
Grated Parmesan cheese, for serving

Steps:

Preheat oven to 400 degrees. Use a vegetable peeler to peel squash, then halve it lengthwise and scoop out seeds. Dice squash flesh into 1-inch pieces, place on a baking sheet, and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, making sure there is space between them. Roast, stirring squash pieces once or twice, until golden brown and tender, about 30 minutes.
Meanwhile, bring a large pot of salted water to a boil; have ready a bowl of ice water. Drop kale into boiling water and cook for 45 seconds. Use tongs or slotted spoon to transfer kale to ice water. Bring water in pot back to a boil, adding more if necessary so there is enough to cook pasta.
Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves. When water in pot comes back to a boil, cook pasta according to package directions.
In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in the oil until fully incorporated. Taste and add more salt dissolved in a little lemon juice, if necessary.
Drain pasta, reserving a little cooking water. Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.

ACORN SQUASH WITH KALE AND SAUSAGE

Acorn Squash with Kale and Sausage image

Feel-good food: New research shows the vitamin C in acorn squash may help boost your mood.

Provided by Larraine Perri

Categories Bake Thanksgiving Dinner Sausage Kale Squash Fall Healthy Self Sugar Conscious

Yield Serves 4

Number Of Ingredients 13

Ingredients

2 medium acorn squash, halved down the middle, seeds removed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Olive oil cooking spray
3 teaspoons olive oil, divided
8 ounces hot Italian turkey sausage, casings removed
1 large leek, white and light green parts only, halved and sliced
2 cloves garlic, finely chopped
4 cups tightly packed torn kale
1/3 cup reduced-sodium chicken broth
1/4 cup chopped walnuts
2 tablespoons grated fresh Parmesan
2 tablespoons panko breadcrumbs

Steps:

Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.

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The acorn squash and kale over penne recipe is a healthy and delicious dish that incorporates fresh vegetables and whole wheat pasta. This dish is perfect for vegetarians or anyone looking for a meatless meal option that is still filling and packed with flavor. The sweetness of the roasted acorn squash pairs perfectly with the earthy taste of the kale, while the penne provides a satisfying base for the dish. In this article, we will explore the benefits of this dish, as well as some tips for making it even more delicious.

Benefits of Acorn Squash and Kale

One of the main benefits of acorn squash and kale is that they are both high in nutrients and low in calories. Acorn squash is a good source of vitamins A and C, as well as potassium and fiber. Kale is known for being high in vitamins K, A, and C, as well as calcium and iron. Both vegetables are also low in calories, making them a great option for people who are looking to maintain a healthy weight. Another benefit of this dish is that it is a great source of complex carbohydrates. Whole wheat penne is a good source of fiber, which helps to keep you feeling full and satisfied for longer. The roasted acorn squash and kale also contain carbohydrates, which provide energy to fuel your day.

How to Make Acorn Squash and Kale over Penne

To make this dish, you will need:

1 acorn squash, peeled and diced
1 bunch of kale, stems removed and chopped
1 pound whole wheat penne pasta
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon black pepper

To start, preheat your oven to 375 degrees Fahrenheit. Peel the acorn squash and dice it into bite-sized pieces. Place the diced squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with 1/2 teaspoon of garlic powder, thyme, salt, and pepper. Toss everything together until the squash is evenly coated in the seasonings. Roast the squash in the oven for 20-25 minutes, or until it is tender and lightly browned. While the squash is roasting, begin cooking your pasta according to the package instructions. Once the pasta is cooked, drain it and set it aside. In a large sauté pan, heat the remaining tablespoon of olive oil over medium-high heat. Add the chopped kale to the pan and cook for 3-5 minutes, stirring occasionally, until it has wilted and turned bright green. Season the kale with the remaining garlic powder and a pinch of salt. Add the cooked pasta to the sauté pan with the kale and toss everything together until the pasta is coated in the olive oil and garlic. Next, add in the roasted acorn squash and toss everything together once more. Serve hot and enjoy!

Tips for Making the Dish Even More Delicious

While this dish is already delicious on its own, there are a few things you can do to make it even more flavorful. First, try adding some chopped pine nuts or walnuts to the dish for a little bit of crunch. You could also sprinkle some nutritional yeast over the top for a cheesy, umami flavor. Another way to amp up the flavor of this dish is to add some fresh herbs. Chopped parsley or basil would both be great additions, as would some chopped scallions or chives. Finally, if you're feeling adventurous, you could experiment with different types of squash or greens. Butternut squash or kabocha squash would both work well in this recipe, as would Swiss chard or collard greens. In conclusion, the acorn squash and kale over penne recipe is a tasty and nutritious dish that is perfect for anyone looking for a healthy meal. With its combination of roasted squash, wilted kale, and whole wheat pasta, this dish is sure to satisfy your cravings while also keeping you feeling full and energized. Whether you're looking for a quick weeknight dinner or a meal to impress your dinner guests, this recipe is a great option.

Acorn Squash and Kale over Penne: Tips for a Delicious Dish

If you're looking for a healthy and flavorful meal, an acorn squash and kale over penne recipe may be just the ticket. This dish combines the sweet, nutty flavor of squash with the earthy taste of kale and the savory tang of penne pasta. Whether you're a vegetarian or simply looking for a meat-free meal option, acorn squash and kale over penne is a great choice. Here are some valuable tips to keep in mind as you prepare this dish.

Choose the Right Ingredients

As with any recipe, the quality of your ingredients will have a big impact on the final product. When selecting acorn squash, look for one that feels heavy for its size and has a deep green color with a bit of orange. The kale should be fresh and vibrant, with no yellow or brown spots. You can use either fresh or dried penne pasta, but if you opt for the latter, be sure to cook it according to the package instructions so it turns out al dente.

Prep Your Ingredients Properly

Before you begin cooking, it's important to prep your ingredients properly. Start by washing the kale, removing the tough stems, and chopping the leaves into bite-sized pieces. For the squash, cut off the stem and bottom so that it stands upright on a cutting board. Cut the squash in half from the stem to the bottom, scoop out the seeds, and then cut it into slices or cubes. Be mindful of the size of your squash chunks, as they will affect the cooking time.

Roast Your Squash to Perfection

As the star ingredient in this dish, the acorn squash needs to be roasted to perfection. You can use either olive oil or butter to coat the squash, depending on your preference. To prevent the squash from sticking to the pan, it's a good idea to line your baking sheet with parchment paper. Roast the squash in a preheated oven at 375°F for about 25 minutes, or until it's golden brown and tender.

Sauté Your Kale to Retain Its Nutrients

Kale is a nutritious vegetable that's packed with vitamins and minerals, but it can lose some of its goodness if overcooked. To retain its nutrients, it's best to sauté kale rather than boil it. Heat a few tablespoons of olive oil in a large skillet over medium-high heat, and then add the chopped kale. Stir the kale frequently as it cooks, adding a splash of water if it begins to dry out. Cook the kale until it's wilted but still bright green, which should take about five minutes.

Season Your Dish to Taste

As with any recipe, it's important to add seasoning to your acorn squash and kale over penne dish to taste. Salt and black pepper are staples, but you can also experiment with other flavors. For example, you might try adding a pinch of red pepper flakes for some heat, or a sprinkle of grated nutmeg for an extra touch of sweetness. Taste the dish as you go, adjusting the seasoning as needed.

Toss Your Ingredients Together

Finally, it's time to bring all of your ingredients together. Toss the roasted squash and sautéed kale together in a large bowl, and then add the cooked penne pasta. Toss everything together gently, taking care not to mash the squash. If the dish seems dry, you can add a few tablespoons of pasta water or even a bit of melted butter to help bind everything together.

In Conclusion

An acorn squash and kale over penne recipe is a hearty and healthy meal that's perfect for a chilly evening. By following these valuable tips, you can ensure that your dish turns out flavorful and delicious. Just remember to choose high-quality ingredients, prep them properly, roast your squash to perfection, sauté your kale just right, season to taste, and toss everything together with care. With a little bit of practice, you'll be able to perfect this dish and enjoy it time and time again!