Acorn Squash Pasta with Kale
This acorn squash pasta is made with a creamy, puréed roasted squash sauce tossed with spaghetti and kale. Perfect for fall and winter dinners!
Prep Time5 minutes mins
Cook Time35 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 4 people
Calories: 541kcal
Acorn Squash Pasta Sauce:
- 2 pounds acorn squash, halved with seeds + membrane removed
- 1 onion, peeled + cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 1 teaspoon red chili flakes
- ¼ teaspoon nutmeg, freshly grated
- 1 cup milk
- 2 tablespoons butter
- 1 tablespoon flour Use gluten-free AP flour if needed
- ¼ ounce wine vinegar
Pasta:
- ½ pound spaghetti Use gluten-free spaghetti if needed
- 4 ounces kale, destemmed + cut into small, bite-size pieces Or use 2-3 large handfuls of kale
- 2 ounces Parmesan, freshly grated
Acorn Squash Pasta:
While the squash roasts, bring a large pot of heavily salted water to a rolling boil. Add both the spaghetti and the kale to the water. Cook spaghetti according to package directions.Add the cooked spaghetti and kale to the pasta sauce and toss to coat. Add the Parmesan and toss again. Serve immediately.
Calories: 541kcal | Carbohydrates: 76g | Protein: 18g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 916mg | Potassium: 1207mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4443IU | Vitamin C: 61mg | Calcium: 372mg | Iron: 3mg