Acorn Squash and Kale Over Penne
Ingredients
6 cups (1-inch) cubed peeled acorn squash (about 2 medium squash)
1/4 cup Water
1 tablespoon Olive oil
2 Garlic cloves, minced
8 cups (about 5 ounces) coarsely chopped trimmed kale
1 cup Organic vegetable broth
1/4 teaspoon Salt
1/4 teaspoon Crushed red pepper
1/4 teaspoon Grated nutmeg
4 cups Hot cooked penne
2/3 cup Shredded Parmesan cheese
Preparation
1.Place squash in a casserole dish with 1/4 cup water. Cover with plastic wrap. Microwave 7 minutes on HIGH or until tender.
2. Heat oil in a Dutch oven over medium-high heat. Add garlic; cook 1 minute, stirring constantly. Add kale and broth; cover. Cook 3 minutes, stirring occasionally. Uncover; cook 1 minute. Stir in the salt, pepper, and nutmeg. Stir in squash and pasta, tossing gently. Sprinkle with cheese.