Acorn Squash and Kale Over Penne |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve nutrient-rich acorn squash and kale over budget-friendly penne pasta for a quick, easy, and healthy supper that won't break the bank. Ingredients:
6 cups (1-inch) 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 |
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. Cover with plastic wrap. Microwave 7 minutes on HIGH or until tender.
2. 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.
3. Andrea's wine pick: The white Sémillon grape's opulent fruit tinged with earthiness picks up both the sweetness of acorn squash and the kick of kale. Look for Peter Lehmann Sémillon, Australia 2001, $15.
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