December 22, 2008
Acorn Squash with Kale and Penne Pasta
- 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 vegetable broth
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon ground nutmeg
- 4 cups hot cooked penne
- 2/3 cup shredded Parmesan cheese
Bake squash at 350 until soft.
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.