Acorn Squash and Kale

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

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.

Utopia Kitchen Pre Seasoned Cast Iron Dutch Oven with Dual Handle and Cover Casserole Dish, 5 Quart

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