You’ll love the fall flavors of this pasta, but also that it’s not too heavy.
- 1 large butternut squash, cut into ½-inch cubes
- 2 tbsp olive oil
- 1 lb. penne pasta
- 1 small onion, sliced
- 1 clove garlic, minced
- 6 cups baby kale chopped
- ½ cup chicken broth
- 6 oz. goat cheese
- 2 tbsp. toasted pine nuts
- 12 tbsp red pepper flakes
Preheat over to 350 degrees. Toss squash cubes with olive oil and roast on a baking sheet, uncovered, until squash is soft, about 45 minutes. Meanwhile, cook pasta, reserving some pasta water.
In a large sauté pan, sauté onions and garlic until translucent. Add kale, chicken broth and goat cheese. Cook until kale begins to wilt, about 3-4 minutes.
Toss squash, kale mixture, pasta, red pepper flakes and pine nuts together, thinning with pasta water if needed. Serve immediately.