Roasted Butternut Squash and Kale with Penne

Servings 6 servings


  • 3 tablespoons olive oil
  • 1 large onion diced
  • 1 large butternut squash peeled, de-seeded and diced
  • 4 cloves garlic diced
  • 1/2 teaspoon crushed red pepper flakes or to taste
  • sea salt and freshly ground black pepper to taste
  • 2 pounds kale chopped
  • 1/2 cup chopped basil
  • 1 pound penne pasta cooked according to package directions
  • 1 cup grated fresh Parmigiano-Reggiano cheese
  • 1 cup ricotta cheese


  • Preheat oven to 450 degrees.
  • On a large baking sheet, toss together olive oil, onion, squash, garlic, salt and pepper; spread mixture evenly on baking sheet.
  • Bake for 20 minutes then add kale and basil; cook for 8 to 10 minutes or until squash is fork-tender.
  • Meanwhile, cook pasta according to package directions.
  • Transfer baked squash mixture to a large bowl; add hot pasta then toss with cheeses.


SERVING SUGGESTION: Serve sliced tomatoes on the side. Add some garlic toast.
VEGETARIAN: No changes necessary.
GLUTEN FREE: Use gluten-free pasta.
NUTRITION: 423 Calories; 11g Fat (21.4% calories from fat); 16g Protein; 72g Carbohydrate; 8g Dietary Fiber; 16mg Cholesterol; 189mg Sodium. Exchanges: 4 Grain (Starch); 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat.
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