Penne with Butternut Squash, Kale, and Goat Cheese (12 Weeks of Winter Squash

• Vegetarian

• Produce

  • 1 packed cup Basil, fresh
  • 1 Kabocha squash, seeded and cut into 3/4-inch cubes
  • 1 bunch Lacinato kale
  • 1 Onion

• Pasta & Grains

  • 1 lb Penne

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 4 oz Goat cheese
  • 1/3 cup Parmesan cheese, grated

Found on joanne-eatswellwithothers.com

Description

Ingredients

• 1 kabocha squash, seeded and cut into ¾-inch cubes
• 1 onion, cut into ½-inch pieces
• 2 tbsp olive oil, for drizzling
• kosher salt and freshly ground black pepper
• 1 lb penne
• 4 oz goat cheese
• 1 bunch lacinato kale, leaves removed from stems and torn into strips
• 1 packed cup fresh basil, thinly sliced
• ⅓ cup grated Parmesan cheese

Directions

• Preheat the oven to 400F.
• Line a baking sheet with parchment paper. Spread the kabocha cubes and onion evenly over the tray. Drizzle with olive oil and sprinkle with salt and pepper to season. Roast for 30 minutes or until fork tender. Remove from the oven and set aside.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, stirring in the kale in the last 2 minutes of cooking. Drain, reserving 2 cups of pasta water.
• Toss the pasta and kale with the kabocha squash, onions, goat cheese, and one cup of the pasta water. Stir in the basil and parmesan cheese, adding more water if necessary to make a sauce. Season to taste with salt and pepper.

Nutrition