ACORN SQUASH AND KALE OVER PENNE

Acorn Squash and Kale Over Penne image

A tasty way to get beta-carotene-rich squash and kale into your diet. Try it with whole-wheat penne for extra fiber.

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

6 cups (1-inch) cubed peeled acorn squash (about 2 medium squash)
1/4 cup water
1 tablespoon olive oil
2 garlic cloves, minced
8 cups (about 5 ounces) coarsely chopped trimmed kale
1 cup organic vegetable broth
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon grated nutmeg
4 cups hot cooked penne
2/3 cup shredded Parmesan cheese

Steps:

Cook squash in a steamer for 15 minutes or until tender.
Heat oil in a Dutch oven over medium-high heat. Add garlic; cook 1 minute, stirring constantly. Add kale and broth; cover. Cook 3 minutes, stirring occasionally. Uncover; cook 1 minute. Stir in the salt, pepper, and nutmeg.
Stir in squash and pasta, tossing gently. Sprinkle with cheese.

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