Photo: Leigh Beisch; Styling: Sara Slavin
Prep Time
15 Mins
Cook Time
12 Mins
Total Time
27 Mins
Yield
6 servings (serving size: 2 cups pasta mixture and about 4 teaspoons cheese)

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.

How to Make It

Step 1

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

Step 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.

Step 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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