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Butternut Squash and Kale Pasta with Parmesan Cheese (Gluten Free)

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.

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Ingredients

Instructions

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. Toss butternut squash in 1 tbsp olive oil and half the chopped sage, and spread out on baking sheet.
  3. Roast for 20-25 minutes, until fork tender.
  4. While butternut squash roasts, braise the kale.
  5. In a large frying pan with a lid, heat remaining olive oil over medium heat. Add shallot and garlic, and cook for 2-3 minutes.
  6. Add vegetable broth, white wine, and kale. Stir and cover, and cook for 5-10 minutes, until kale is soft, tender, and cooked down.
  7. Prepare pasta according to package instructions.
  8. Mix parmesan cheese with reserved pasta water.  Pour over the kale and stir. 
  9. Add cooked pasta and butternut squash to the pan with kale. Toss until well combined. Sprinkle with remaining sage.
  10. Serve immediately, sprinkled with crushed red pepper and additional parmesan cheese, if desired.

Notes

Keywords: butternut squash and kale pasta, chickpea pasta, gluten free pasta, gluten free, butternut squash, kale