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Acorn Squash and Kale over Penne Recipe

Acorn Squash and Kale over Penne Recipe

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Ingredients:

Serving

6 cups cubed peeled acorn squash (about 2 medium squash)
1/4 cup water
1 tbsp olive oil
2 garlic cloves, minced
8 cups about 5 oz coarsely chopped trimmed kale
1 cup organic vegetable broth
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1/4 tsp grated nutmeg
4 cups hot cooked penne
2/3 cup shredded parmesan cheese

Directions:

Place squash in a casserole dish with 1/4 cup water.
Cover with plastic wrap. Microwave 7 minutes on HIGH or until tender.
Heat oil in a Dutch oven over medium-high heat. Add garlic; cook 1 minute, stirring constantly. 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. Sprinkle with cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	350.56 Kcal (1468 kJ)
Calories from fat	115.28 Kcal
		% Daily Value*
Total Fat	12.81g	20%
Cholesterol	6.84mg	2%
Sodium	497.96mg	21%
Potassium	1002.08mg	21%
Total Carbs	42.97g	14%
Sugars	4.1g	16%
Dietary Fiber	9.56g	38%
Protein	15.56g	31%
Vitamin C	123.9mg	206%
Vitamin A	0.9mg	30%
Iron	2.8mg	16%
Calcium	300.8mg	30%

Amount Per 100 g
Calories	77.79 Kcal (326 kJ)
Calories from fat	25.58 Kcal
		% Daily Value*
Total Fat	2.84g	20%
Cholesterol	1.52mg	2%
Sodium	110.49mg	21%
Potassium	222.35mg	21%
Total Carbs	9.54g	14%
Sugars	0.91g	16%
Dietary Fiber	2.12g	38%
Protein	3.45g	31%
Vitamin C	27.5mg	206%
Vitamin A	0.2mg	30%
Iron	0.6mg	16%
Calcium	66.7mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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