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Acorn Squash and Kale over Penne




Source of Recipe


Marla


List of Ingredients




Acorn Squash and Kale over Penne


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

Recipe




Place squash in a casserole dish with 1/4 cup water.

Cover with plastic wrap.

Microwave 7 minutes on HIGH or until tender.

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.