Roasted Lemony Acorn Squash with Kale & Penne

Servings

4

Difficulty

Beginner

Total Time

45 Minutes

Prep Time

15 Minutes

Cook Time

30 Minutes

Meal Type

Dinner

Dish

Vegan

Protein

Vegan

Products Used In This Recipe

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About This Recipe

Once the Acorn Squash ripens in my garden, shows up at our farmers' markets or stores it is the time to cook one of my favorite dishes. Here it is! Easy to put together, cook and so satisfying, plus good to eat!

Roasted Lemony Acorn Squash with Kale & Penne
Ingredients

¼ teaspoon grated nutmeg

2 medium acorn squash – washed, skins on & cut into quarters.

1 tablespoon olive oil

2 tablespoons TVF Meyer Lemon Marmalade

2 garlic cloves, minced

8 cups (about 5 ounces) coarsely chopped trimmed kale

1 ¼  cup organic vegetable broth

¼ teaspoon salt

¼ teaspoon crushed red pepper

4 cups hot cooked penne pasta

⅔ cup shredded Parmesan cheese - Optional

Preparation

Preheat oven at 375 degrees. Place squash on a foil lined baking sheet or pan. 

Mix 1 tablespoon TVF Meyer Lemon Marmalade & ¼ cup vegetable stock in glass container & microwave for 1 minute to soften. Add extra virgin olive oil & mix together & brush on the squash surfaces. 

Roast until tender, about 30 minutes.

Cook Penne according to package directions. Drain & set aside. 

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, nutmeg & remaining TVF Meyer Lemon Marmalade. 

Stir in pasta, tossing gently.

Plate acorn squash. Top with kale & penne. Sprinkle with cheese, if using

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