Roasted Acorn Squash Pasta With Kale And Almonds Recipes

ROASTED ACORN SQUASH PASTA WITH KALE AND ALMONDS

Roasted Acorn Squash Pasta with Kale and Almonds image

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

Ingredients

1 acorn squash (about 1 pound), cut into 1-inch wedges, then crosswise into 1/2-inch slices
5 cloves garlic, unpeeled
3 tablespoons olive oil, divided
Salt and pepper
3/4 pound medium pasta shells
1 bunch curly kale, tough stems and ribs removed, leaves thinly sliced
1/3 cup almonds, toasted and coarsely chopped

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

ROASTED ACORN SQUASH

Roasted Acorn Squash image

A late summer or fall dish that goes well with brown rice.

Provided by jen

Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash

Yield 4

Number Of Ingredients 8

Ingredients

2 medium acorn squash
3 tablespoons butter
2 onions, thinly sliced
3 cloves garlic, minced
1 teaspoon ground coriander seed
½ teaspoon freshly grated nutmeg
½ teaspoon salt
freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Cut acorn squash in half. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender. Let the squash cool for 20 minutes.
In a large skillet over medium heat melt the butter; saute the onions. Stirring occasionally, cook the onions for 10 minutes, or until they begin to brown at the edges. Mix in the garlic, coriander, and nutmeg. Cook the mixture 2 minutes more; then remove the pan from the heat.
Spoon the seeds and stringy middle out of the squash, and discard these. Spoon out the flesh, chop it and add it to the onion mixture. Discard the skins. Heat and stir the squash-onion mixture, then season it with salt and pepper. Serve the squash hot.

Nutrition Facts : Calories 192.1 calories, Carbohydrate 28.8 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 4.6 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 361.3 mg, Sugar 7.2 g

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