Butternut Squash and Baby Kale Pasta

Post date: Oct 7, 2016 8:06:57 PM

Serves 6

1 large butternut squash, peeled and cut into 1/2 inch cubes

2 Tbsp. olive oil

1 lb. penne pasta

1 small onion, sliced

1 clove garlic, minced

6 cups baby kale

1/2 cup gluten free chicken broth

6 oz. goat cheese

2 Tbsp. roasted pine nuts

1/2 Tbsp. red pepper flakes

Directions:

Preheat oven to 350. Peel squash, cut in half and scoop seeds out. Cut into 1/2 inch cubes. Toss with olive oil and roast on a baking sheet, uncovered, until squash is soft, about 45 minutes to 1 hour. Meanwhile, cook pasta according to package directions, reserving some pasta water.

In large pan, sauté onions and garlic until translucent. Add kale, chicken broth and goat cheese. Cook until kale begins to wilt, approximately 3 minutes.

Toss squash, kale mixture, pasta, pine nuts and red pepper flakes together, thinning with pasta water, if necessary. Serve immediately.