Acorn Squash and Kale Over Penne

squash-kale-penne Photo: Leigh Beisch; Styling: Sara Slavin


  • 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


  1. Place squash in a casserole dish with 1/4 cup water. Cover with plastic wrap. Microwave 7 minutes on HIGH or until tender.

  2. 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.

  3. Andrea's wine pick: The white Sémillon grape's opulent fruit tinged with earthiness picks up both the sweetness of acorn squash and the kick of kale. Look for Peter Lehmann Sémillon, Australia 2001, $

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  • Serve nutrient-rich acorn squash and kale over budget-friendly penne pasta for a quick, easy, and healthy supper that won't break the bank.  A tasty way to get beta-carotene-rich squash and kale into your diet. Try it with whole-wheat penne for extra fiber.
  • Yield: 6 servings (serving size: 2 cups pasta mixture and about 4 teaspoons cheese)

Nutritional Information

Calories per serving: 306
Fat per serving: 6g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 1g
Protein per serving: 12g
Carbohydrate per serving: 54g
Fiber per serving: 8g
Cholesterol per serving: 6mg
Iron per serving: 4mg
Sodium per serving: 297mg
Calcium per serving: 293mg

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