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Categories:
butternut squash olive oil penne pasta onion garlic baby kale chicken broth goat cheese nuts red pepper
Viewed: 22 - Published at: 4 years agoIngredients
- 1 large butternut squash
- 2 tablespoons olive oil
- 1 lb penne pasta
- 1 small onion, sliced
- 1 garlic clove, minced
- 6 cups baby kale
- 1/2 cup chicken broth
- 6 ounces goat cheese
- 2 tablespoons toasted pine nuts
- 1/2 tablespoon red pepper flakes
Method
- Prehear oven to 350 degrees.
- Peel and cut squash into 1/2 pieces. Toss with olive oil and roast on a baking sheet, uncovered, until squash is soft,mabout 45 minutes ton1 hour.
- Meanwhile, cook pasta according to package directions, and toast pine nuts.
- In large pan, saute onions and garlic until translucent. Add kale, broth and goat cheese. Cook until kale begins to wilt, approximately 3 minutes.
- Toss squash, kale mixture, pine nuts and red pepper flakes together. Serve immediately.
