It’s getting cold outside and that means a shift in the types of veggies that I’m eating. Something about the fall just calls out for butternut squash, don’t you think?
Last year, I figured out how to make butternut squash in the slow cooker and that means more butternut squash for me and MC!
Before, I was too worried about slicing open my hands while attempting to cut the squash in half and too cheap to buy the pre-cut butternut squash at the grocery store. Now that my fingers are preserved for crocheting and knitting and my wallet is a wee bit heavier, I can actually start contemplating what to make with butternut squash! This pasta recipe has become a quick weeknight favorite.
I’ve mentioned previously that I’m not a huge fan of sauce, but if you need more sauce, you can either add diced tomatoes or additional broth with butter or olive oil along with the kale. Enjoy!
Butternut Squash and Kale Pasta
Recipe by Underground Crafter
- 4 servings.
- 1 small to medium butternut squash, cooked and cut into bite-sized pieces.
- 8 ounces penne, or other pasta.
- 2 Tablespoons butter.
- 4 Tablespoons (1/4 cup) chopped pecans, or other nuts.
- 2 cloves garlic, crushed and minced.
- Salt and black pepper to taste.
- 5 ounces baby kale, or baby spinach.
- 2 Tablespoons broth, or water.
- 1 Tablespoon olive oil.
- Prepare pasta in salted water according to package directions.
- While the pasta cooks, in large sauté pan, melt butter over medium heat.
- Add pecans and butternut squash, stirring occasionally until lightly browned, about 3-5 minutes.
- Add garlic and heat until softened, about 2 minutes.
- Add kale, salt, and pepper. Stir to combine. Add broth or water and cook, stirring occasionally, until kale is wilted.
- Strain pasta.
- Add pasta and olive oil to butternut squash kale mixture. Toss until thoroughly mixed. Serve.