The mix of pasta, garlic, olive oil and squash is classic but here we throw in kale and toasted almonds on top for healthy, more complex flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss together squash, garlic, and 1 tablespoon oil and arrange in a single layer; season with salt and pepper. Bake until squash is soft and lightly golden, 20 to 25 minutes, tossing halfway through. Remove garlic from skins and toss with squash.
- Meanwhile, in a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add kale and cook 1 minute. Reserve 1/2 cup pasta water, then drain. Return pasta and kale to pot, add squash mixture and remaining 2 tablespoons oil, and season with salt and pepper. Toss to combine, adding enough pasta water to create a light sauce that coats pasta. Serve topped with almonds.
Nutrition Facts : Calories 530 g, Fat 16 g, Fiber 7 g, Protein 16 g, SaturatedFat 2 g
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YO MAMA
[email protected]This recipe is a great way to use up leftover roasted squash.
Erwin Ibanez
[email protected]I love the combination of flavors in this dish. The sweetness of the squash, the bitterness of the kale, and the crunchiness of the almonds all work together perfectly.
Izumi_ chan
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's healthy and delicious.
Ruwaifa Hussain
[email protected]I'm always looking for new vegan recipes, and this one is a keeper. It's healthy, delicious, and easy to make.
Nana Qwesi
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the squash and almonds, and they didn't even notice the kale.
Nangobi Shamie
[email protected]I'm not a big fan of kale, but I really liked it in this recipe. It was wilted just the way I like it, and it didn't have a strong bitter taste.
Bodhi Elwood
[email protected]I love the addition of almonds to this recipe. They add a nice crunch and flavor.
uthman khalifa
[email protected]This recipe is a great way to use up leftover roasted squash. I had some leftover from a soup I made the other night, and this was a great way to use it up.
Igor Radulovic
[email protected]I'm always looking for new ways to cook acorn squash, and this recipe is a great one. It's simple to make and the results are delicious.
Fearless gamming utsav
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's healthy and delicious.
Ajomale Abimbola
[email protected]I'm not a vegan, but I really enjoyed this recipe. It's a healthy and delicious way to eat more plant-based foods.
Muneeb Choudary
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Cyann Roberson
[email protected]I love the combination of flavors in this dish. The sweetness of the squash, the bitterness of the kale, and the crunchiness of the almonds all work together perfectly.
Md Shoruz
[email protected]This recipe is so versatile. I've used it as a main course, a side dish, and even a salad.
Hashimwimana Aimeshatse
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to use up leftover roasted squash.
Wayon Brown
[email protected]This was a really easy recipe to make and it was delicious! I used butternut squash instead of acorn squash and it worked out great.
Jazmine G
[email protected]I'm not a huge fan of kale, but I loved this recipe. The squash and almonds really balanced out the bitterness of the kale.
That Crime
[email protected]I followed the recipe exactly and it turned out great! The squash was perfectly roasted and the kale was wilted just the way I like it.
EMRAN Islam
[email protected]This recipe is a winner! The roasted acorn squash is sweet and flavorful, the kale adds a nice bitterness, and the almonds add a crunchy texture. I will definitely be making this again.