Acorn Squash, Roasted Garlic & Kale Pasta -

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Acorn Squash, Roasted Garlic & Kale Pasta

Course: dinner, Entree, Main, Supper

Servings:

Calories: 309kcal

Author: Adapted from Everyday Food

Ingredients

1 head of garlic roasted
1 acorn squash sliced in half lengthwise, cored and then in 1/2 inch pieces crosswise
1/2 bunch curly kale tough stems/ribs removed, washed & thinly sliced
1/3 cup toasted slivered almonds
3/4 lb medium pasta shells approx. 3 cups
1 tsp chili flakes
1/2 cup Parmesan cheese shredded
olive oil
1 tbsp butter
salt & pepper to taste

Instructions

Preheat oven to 400 degrees.
Toss sliced acorn squash with olive oil, salt & pepper. Place on parchment lined baking sheet and roast until lightly golden 20 - 25 minutes. Check half way through and turn over. Once soft, remove from oven, cut off skin and cut into 1 inch pieces.
In a large pot of boiling, salted water add your pasta shells. Cook 1 minute less than package instructions. Reserve 1 cup pasta water.
Remove roasted garlic from skins. Set aside.
Blanch chopped kale in boiling, salted water for 2 minutes. Remove and let water drain.
In saucepan over medium high heat, melt butter. Add 1-2 tbsp olive oil. Let butter bubble for a few minutes. Add hot pepper flakes, kale & roasted garlic. Season with salt & pepper. Saute for 2 more minutes.
Add squash, pasta and 1 cup reserved cooking water. Stir & simmer for another couple minutes. Add 1/2 cup parmesan cheese and pour pasta into your serving dish. Toss with remaining 1/2 cup parmesan cheese and fresh black pepper.
Serve immediately.

Notes

To roast garlic: Turn oven on to 350 degrees. Cut about 1/4 off top of garlic...you want garlic cloves to be exposed. Place on small sheet of aluminum foil. Drizzle on some olive oil and a sprinkle of kosher salt. Wrap foil up around garlic and place in oven. Baker for about 45 minutes or until cloves feel soft to the touch.

Nutrition