I gotta be honest this is the first time I have ever actually cooked with butternut squash… I have always loved recipes including this delicious squash-y, starchy vegetable but have always been intimidated by its large size and gord-like appearance.
After being inspired by a recipe in the “Cooking Matters” curriculum that I help teach each week to students and families of a local elementary school, I decided to give butternut squash a try in a simple and delicious pasta dish.
WARNING: butternut squash is a struggle to cut. Don’t try this at home but I was literally hacking away at it for about 5 minutes with a huge kitchen knife before I caved and put that baby in the oven for about 10-15 minutes to soften before I chopped the squash into smaller pieces for roasting. In my honest opinion it’s worth spending a few extra dollars for pre-cut butternut squash 🙂 I was actually sweating and got an amazing arm workout while trying to cut a squash. Dramatic much?
But about this pasta… the combination of the whole-wheat penne, kale, butternut squash, and parmesan cheese goodness is incredible and the addition of rosemary and garlic makes this dish come together beautifully.
Roasted Butternut Squash, Kale, & Parmesan Pasta
3 cups whole-wheat penne
1 large bunch kale, chopped
1/2 large butternut squash, cut into pieces (or about 2 cups pre-cut)
1/2 cup grated parmesan cheese
2 tbsp olive oil
1 tbsp fresh or dried rosemary
1/2 tsp salt
1. Preheat oven to 400 degrees. Spread squash into an even layer on a baking sheet, and toss with 1 tbsp olive oil, rosemary and sea salt and roast for 30 minutes.
2. While squash is roasting, cook the pasta according to package directions.
3. In a medium saute pan, heat additional 1 tbsp olive oil and saute kale until wilted.
4. Combine the roasted squash, kale, pasta, and parmesan in a large bowl, toss, and serve.