Acorn Squash and Kale Over Penne

Name: Acorn Squash and Kale Over Penne
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 6
Cuisine: Global
Ingredients: 1 liters (1-inch) cubed peeled acorn squash (about 2 medium squash); 946 milliliters hot cooked penne; 0 teaspoons crushed red pepper; 2 garlic cloves, minced; 142 grams cups (about coarsely chopped trimmed kale; 0 teaspoons grated nutmeg; 1 Tbsp olive oil; 158 milliliters shredded Parmesan cheese; 0 teaspoons salt; 237 milliliters organic vegetable broth; 59 milliliters water

Acorn Squash and Kale Over Penne might be just the side dish you are searching for. This recipe makes 6 servings with 225 calories, 9g of protein, and 6g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. Only Head to the store and pick up vegetable broth, penne, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 27 minutes.

Instructions

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

Ingredients you will need

Squash

Water

Wrap

Equipment you will use

Casserole Dish

Plastic Wrap

Microwave

Heat oil in a Dutch oven over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add garlic; cook 1 minute, stirring constantly.

Ingredients you will need

Garlic

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.

Ingredients you will need

Nutmeg

Pepper

Squash

Broth

Pasta

Kale

Salt

Sprinkle with cheese.

Ingredients you will need

Cheese

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

Ingredients you will need

Acorn Squash