Dinner for 6

Roasted Acorn Squash Pasta

Name: Roasted Acorn Squash Pasta
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 cup toasted walnuts; 1/2 cup grated parmesan cheese; 2 cloves garlic; 2 cups lacinato kale leaves; 10 sage leaves; 1/2 cup extra-virgin olive oil; 1 tbsp lemon juice; 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 lb acorn squash; 1/4 cup extra-virgin olive oil; 1/2 + 1/8 teaspoon kosher salt; 1/4 tsp freshly ground black pepper; 1 lb long strand pasta; 1/2 cup panko breadcrumbs; 1 clove garlic; parmesan (optional)

Roasted acorn squash joins pasta with kale, sage, walnuts, Parmesan, and crisp garlic breadcrumbs.

$2.43per serving $$

40 minstart to table

6servings

American Vegetarian Kid-friendly Budget Family Dinners Cold-weather comfort Fall Winter

Ingredients

1/2 cup toasted walnuts
1/2 cup grated parmesan cheese
2 cloves garlic
2 cups lacinato kale leaves
10 sage leaves
1/2 cup extra-virgin olive oil
1 tbsp lemon juice
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 lb acorn squash
1/4 cup extra-virgin olive oil
1/2 + 1/8 teaspoon kosher salt
1/4 tsp freshly ground black pepper
1 lb long strand pasta
1/2 cup panko breadcrumbs
1 clove garlic
parmesan (optional)

Steps

Heat the oven to 425 F and cut the squash into small cubes.
Toss the squash with 1/4 cup oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet, then roast for 25 minutes.
Boil salted water in a large pot and cook the pasta until tender; reserve 1/2 cup water and drain.
Mash the kale, sage, walnuts, garlic, lemon juice, remaining oil, salt, pepper, and Parmesan into a rough sauce.
Toast the panko and remaining garlic in a skillet over medium heat for 3 minutes.
Toss the pasta with the kale sauce, squash, and enough pasta water to loosen it, then sprinkle with the toasted crumbs.