Acorn Squash and Kale over Penne |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Health Magazine. Ingredients:
6 cups cubed peeled acorn squash (about 2 medium squash) |
1/4 cup water |
1 tablespoon olive oil |
2 garlic cloves, minced |
8 cups about 5 ounces coarsely chopped trimmed kale |
1 cup organic vegetable broth |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon grated nutmeg |
4 cups hot cooked penne |
2/3 cup shredded parmesan cheese |
Directions:
1. Place squash in a casserole dish with 1/4 cup water.
2. Cover with plastic wrap. Microwave 7 minutes on HIGH or until tender.
3. Heat oil in a Dutch oven over medium-high heat. Add garlic; cook 1 minute, stirring constantly. Add kale and broth; cover.
4. 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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