Creamy Butternut Squash and Kale Penne
Indulge in the wholesome goodness of this Creamy Butternut Squash and Kale Penne, a perfect blend of savory roasted squash and vibrant baby kale. The creamy goat cheese ties everything together, creating a delightful sauce that coats the pasta beautifully. Topped with toasted pine nuts and a hint of red pepper flakes, this dish is not only nutritious but also bursting with flavor. Ideal for family dinners or a cozy gathering with friends, this recipe pairs the sweetness of butternut squash with the earthiness of kale for a low-cholesterol meal that everyone will enjoy.
6
Servings
350
Calories
10
Ingredients
Ingredients
butternut squash
1 large (peeled and cut into 1/2-inch cubes)
olive oil
2 tablespoons (for roasting the squash)
penne pasta
1 lb (cooked according to package directions)
onion
1 small (sliced)
garlic clove
1 (minced)
baby kale
6 cups (fresh)
chicken broth
1/2 cup (for sautéing the kale)
goat cheese
6 ounces (crumbled)
toasted pine nuts
2 tablespoons (for garnish)
red pepper flakes
1/2 tablespoon (for seasoning)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Peel the butternut squash and cut it into 1/2-inch cubes. In a bowl, toss the cubed squash with the olive oil, ensuring the pieces are well-coated.
3
Spread the squash evenly on a baking sheet and roast in the preheated oven for 45 minutes to 1 hour, or until the squash is tender and lightly caramelized.
4
While the squash is roasting, bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Once cooked, drain and set aside.
5
In a large skillet over medium heat, sauté the sliced onion and minced garlic until translucent and fragrant, about 3-4 minutes.
6
Add the baby kale to the skillet along with the chicken broth and goat cheese. Stir gently until the kale starts to wilt and the goat cheese is melted, about 3 minutes.
7
Once the squash is done roasting, add it to the skillet with the kale mixture. Stir to combine all the ingredients.
8
Toss in the cooked penne, toasted pine nuts, and red pepper flakes. Mix well to ensure the pasta is coated with the creamy sauce.
9
Serve immediately, garnished with extra pine nuts if desired.
Nutrition Information
15g
Fat
45g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The dish is Creamy Butternut Squash and Kale Penne, a savory pasta meal featuring roasted squash and goat cheese.
How many servings does this recipe yield?
This recipe makes 6 servings.
How many calories are in a serving of Creamy Butternut Squash and Kale Penne?
Each serving contains approximately 350 calories.
At what temperature should the oven be set?
The oven should be preheated to 350°F (175°C).
How long does it take to roast the butternut squash?
The squash takes between 45 minutes to 1 hour to roast until tender and caramelized.
What size should the butternut squash cubes be?
The squash should be cut into 1/2-inch cubes.
How much goat cheese is required for this recipe?
You will need 6 ounces of crumbled goat cheese.
What type of pasta is used?
The recipe calls for 1 lb of penne pasta.
What type of kale is best for this dish?
The recipe specifies using 6 cups of fresh baby kale.
How much olive oil is used for roasting?
Two tablespoons of olive oil are used to coat the squash.
What is the protein content per serving?
There are 10 grams of protein per serving.
How much fat is in one serving?
There are 15 grams of fat per serving.
What are the total carbohydrates per serving?
There are 45 grams of carbohydrates per serving.
Is this recipe considered low cholesterol?
Yes, it is tagged as a low-cholesterol meal.
What liquid is used to wilt the kale?
A 1/2 cup of chicken broth is used to help wilt the kale and melt the cheese.
How many garlic cloves are needed?
One minced garlic clove is required.
What should the onion preparation be?
The recipe calls for one small onion, sliced.
What provides the spicy kick in this recipe?
The heat comes from 1/2 tablespoon of red pepper flakes.
What garnish is used for this pasta dish?
Toasted pine nuts are used as a garnish for flavor and texture.
Is the butternut squash peeled before roasting?
Yes, the instructions state to peel the butternut squash before cubing.
How long should the onion and garlic be sautéed?
They should be sautéed for about 3 to 4 minutes until translucent.
How do you know when the kale is ready?
The kale is ready when it starts to wilt, which takes about 3 minutes.
Can I make this recipe vegetarian?
While it uses chicken broth, you can easily substitute vegetable broth to make it fully vegetarian.
How should the penne be cooked?
The penne should be cooked according to package instructions until it reaches an al dente texture.
When do I add the toasted pine nuts?
The pine nuts are tossed in with the pasta at the end and can also be used as an extra garnish.
What season is this recipe particularly suited for?
It is tagged as a fall recipe, perfect for cooler weather.
Is this recipe considered healthy?
Yes, it is tagged as a healthy meal featuring nutrient-dense kale and squash.
What is the role of the goat cheese in the sauce?
The goat cheese melts into the chicken broth to create a creamy sauce that coats the pasta.
Should the dish be served hot?
Yes, the recipe recommends serving the dish immediately after mixing.
How many ingredients are in this recipe?
There are 10 main ingredients in this recipe.