Acorn Squash And Kale Over Penne Recipe

Ingredients for Acorn Squash And Kale Over Penne

• 1 medium acorn squash
• 1/4 cup water
• Olive Oil
• Garlic Cloves
• 5 ounces (140g) chopped kale
• Vegetable Broth
• 1/2 teaspoon salt
• Crushed Red Pepper Flakes
• 1/4 teaspoon nutmeg
• Cooked Penne
• Parmesan Cheese

How to Make Acorn Squash And Kale Over Penne

1. Preheat oven to 400°F (200°C).
2. Halve and deseed one medium acorn squash. Place cut-side down in a casserole dish with 1/4 cup water.
3. Cover tightly with plastic wrap and microwave on high for 7-10 minutes, or until tender. Alternatively, roast in the preheated oven for 20-25 minutes.
4. While squash cooks, heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat.
5. Add 2 cloves minced garlic and cook for 1 minute, stirring constantly, until fragrant.
6. Add 5 ounces (140g) chopped kale and 1/2 cup vegetable broth.
7. Cover and cook for 3 minutes, stirring occasionally, until kale is wilted.
8. Uncover and cook for 1 minute more.
9. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon nutmeg.
10. Once the squash is tender, scoop out the flesh and add it to the Dutch oven along with 1 cup cooked penne pasta.
11. Toss gently to combine.
12. Sprinkle with 1/2 cup grated Parmesan cheese (optional).
13. Serve immediately and enjoy!