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Categories:
acorn water olive oil garlic trimmed kale vegetable broth salt red pepper nutmeg hot cooked penne Parmesan cheese
Viewed: 14 - Published at: 9 years agoIngredients
- 6 cups cubed peeled acorn squash (about 2 medium squash)
- 14 cup water
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 8 cups about 5 ounces coarsely chopped trimmed kale
- 1 cup organic vegetable broth
- 14 teaspoon salt
- 14 teaspoon crushed red pepper flakes
- 14 teaspoon grated nutmeg
- 4 cups hot cooked penne
- 23 cup shredded parmesan cheese
Method
- 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.
