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Roasted Acorn Squash Pasta with Kale and Almonds

  • prep: 10 mins
    total time: 40 mins
  • servings: 4
Photography: Johnny Miller

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

Cook's Note

Or any day! This satisfying pasta makes a great vegetarian main.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

Source
Everyday Food, December 2012