BUTTERNUT SQUASH AND BABY KALE PASTA

Butternut Squash and Baby Kale Pasta image

Provided by agileangus

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

1 large butternut squash
2 tablespoons olive oil
1 lb penne pasta
1 small onion, sliced
1 garlic clove, minced
6 cups baby kale
1/2 cup chicken broth
6 ounces goat cheese
2 tablespoons toasted pine nuts
1/2 tablespoon red pepper flakes

Steps:

Prehear oven to 350 degrees.
Peel and cut squash into 1/2 pieces. Toss with olive oil and roast on a baking sheet, uncovered, until squash is soft,mabout 45 minutes ton1 hour.
Meanwhile, cook pasta according to package directions, and toast pine nuts.
In large pan, sauté onions and garlic until translucent. Add kale, broth and goat cheese. Cook until kale begins to wilt, approximately 3 minutes.
Toss squash, kale mixture, pine nuts and red pepper flakes together. Serve immediately.

Nutrition Facts : Calories 579.1, Fat 17.4, SaturatedFat 7, Cholesterol 22.4, Sodium 249.5, Carbohydrate 96.2, Fiber 14.7, Sugar 6.4, Protein 17.3