Description
A baked pasta dish featuring a creamy butternut squash sauce, kale, and alfredo flavor.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound pasta (fettuccine or penne)
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 4 cups kale, chopped
- 1/4 cup grated Parmesan cheese, for topping
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Toss the cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes, or until tender.
- Cook the pasta according to package directions until al dente. Drain and set aside.
- Combine the roasted squash, vegetable broth, heavy cream, 1/2 cup Parmesan cheese, and garlic in a blender or food processor. Blend until completely smooth.
- In a large bowl, combine the cooked pasta, the butternut squash sauce, and the chopped kale. Mix well.
- Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/4 cup of Parmesan cheese over the top.
- Bake for 15 to 20 minutes, or until the top is lightly golden and the dish is heated through.
Notes
- For a thinner sauce, add a little more vegetable broth while blending.
- You can substitute spinach for kale if desired.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 550
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 65
- Fiber: 7
- Protein: 22
- Cholesterol: 60
Keywords: butternut squash, kale, alfredo, pasta bake, creamy, vegetarian