This butternut squash and kale pasta is the coziest fall meal ever! It’s made with chickpea pasta, so it’s gluten free and has an extra protein boost, too.
This butternut squash and kale pasta is the best fall dinner recipe. It’s easy, cozy, and absolutely delicious. It has the perfect mix of savory flavors from kale, vegetable broth, white wine, and parmesan cheese, balanced out with the sweet butternut squash.
I especially love this pasta dish because I used chickpea pasta! This is my favorite gluten free pasta. It has a similar taste and texture to regular pasta, but two times the protein and three times the fiber. I always feel more full when I make chickpea pasta versus regular.
How to make butternut squash and kale pasta
Peel, chop, and roast butternut squash.
Saute garlic and shallots.
Add kale, vegetable broth, and white wine and braise the kale.
Add pasta, butternut squash, and parmesan cheese to the pan with kale. Toss to combine.
How do you braise kale?
Braising is a cooking method where you lightly fry food, then stew it in liquid. Braised kale is so delicious! I prefer it over sautéed kale, because the kale leaves get much softer and soak up the savory vegetable broth flavor.
Sauté garlic and shallots in olive oil in a large frying pan on medium heat.
Add kale, vegetable broth, and wine.
Stir and cover, cooking for 5-10 minutes until kale is wilted and soft.