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RECIPE
12 INGREDIENTS9 STEPS1hr

Creamy Pasta with Butternut Squash and Kale

4.5
22 Ratings
Editor's Choice
Community Pick
Creamy and flavorful one pot pasta with butternut squash, kale, and parmesan. This is comfort food at it's best. It's sweet, it's savory, it's creamy and cheesy and guess what? It's actually pretty darn good for you too thanks to delicious roasted butternut squash and wilted kale. Really, there's not a whole lot tastier than roasted butternut squash.
Creamy Pasta with Butternut Squash and Kale Recipe | SideChef
Creamy and flavorful one pot pasta with butternut squash, kale, and parmesan. This is comfort food at it's best. It's sweet, it's savory, it's creamy and cheesy and guess what? It's actually pretty darn good for you too thanks to delicious roasted butternut squash and wilted kale. Really, there's not a whole lot tastier than roasted butternut squash.
Produce on Parade
Kathleen is the Alaskan-born creative mind behind Produce on Parade.
http://www.produceonparade.com
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Estimated Total: Estimated Total:
Fulfilled by
Produce on Parade
Kathleen is the Alaskan-born creative mind behind Produce on Parade.
http://www.produceonparade.com
1hr
Total Time
$1.71
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
1
Small  Butternut Squash , peeled, deseeded, diced
about 6 cups
1 Tbsp
or You can use up to 2 tbsp Olive Oil
1/4 tsp
1/4 cup
1.1 lb
Pasta
2
Medium  Onions , thinly sliced
6 cloves
Garlic , minced
1 bunch
Kale , de-stemmed, chopped
1/2 cup
Vegan Mozzarella Cheese , shredded
2 Tbsp
Nutritional Yeast
1/4 tsp
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Nutrition Per Serving

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CALORIES
489
FAT
9.3 g
PROTEIN
14.8 g
CARBS
88.7 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
On a parchment lined baking sheet, scatter the small Butternut Squash (1) and drizzle with Olive Oil (1 Tbsp) . Sprinkle with Kosher Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) and toss to coat.
Step 3
Bake 40 minutes, or until squash is tender when poked with a fork. When there are about 20 minutes left for the squash to cook, bring a large saucepan of salted water to a boil.
Step 4
Once boiling, cook Pasta (1.1 lb) according to package. Drain. Reserve about 1/2 cup of the pasta water for use later.
Step 5
Heat Vegan Butter (1/4 cup) in a very large soup pot. Allow to melt over medium heat for about 3 minutes.
Step 6
Then, add in the Onions (2) and Garlic (6 cloves) . Saute for 5 minutes until the onions begin to turn translucent.
Step 7
Add Kale (1 bunch) to onions and cook until wilted, about 5 minutes.
Step 8
Add in pasta, pasta water, Vegan Mozzarella Cheese (1/2 cup) , Nutritional Yeast (2 Tbsp) , and Dried Sage (1/4 tsp) and Ground Black Pepper (1/4 tsp) . Stir. Make sure there are no clumps of cheese.
Step 9
Now, add in the roasted butternut squash and stir gently to combine. Serve hot with additional dried sage or nutritional yeast to garnish, or even some pumpkin seeds.
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Nutrition Per Serving
Calories
489
% Daily Value*
Fat
9.3 g
12%
Saturated Fat
2.0 g
10%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
88.7 g
32%
Fiber
8.0 g
29%
Sugars
7.9 g
--
Protein
14.8 g
30%
Sodium
268.2 mg
12%
Vitamin D
--
--
Calcium
286.5 mg
22%
Iron
4.5 mg
25%
Potassium
930.1 mg
20%
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