Pasta with Butternut Squash and Kale

Pasta with Butternut Squash and Kale on blue plate

Photo by Johnny Miller

Makes 5



  1. 1 of 3 Place butternut squash in a large colander. Bring salted water to a boil in a large pot. Add spaghetti; cook to al dente per pkg directions. Drain over squash; return pasta and squash to pot.
  2. 2 of 3 Meanwhile, in a large stainless skillet over med-high, heat 2 tbsp EVOO. Add kale and 1/4 tsp salt; cook until tender, 7 min. Stir in sage, vinegar, half the almonds and 1/2 cup shaved Parmesan.
  3. 3 of 3 Drizzle pasta and squash with remaining 1 tbsp EVOO and add 1/4 tsp salt. Top with kale mixture; toss well. Serve topped with remaining 1/4 cup shaved Parmesan and remaining almonds. Sprinkle with black pepper.
Nutrition Information for Pasta with Butternut Squash and Kale
Servings Per Recipe: 5
Per Serving: 23 g Fat, total, 480 kcal cal., 54 g carb., 5 g sat. fat, 4 g sugar, 6 g fiber, 514 mg sodium, 18 g pro.