Roasted Acorn Squash Pasta with Kale and Almonds

Name: Roasted Acorn Squash Pasta with Kale and Almonds
Prep time: 10 min
Total time: 40 min
Ingredients: 1 acorn squash (about 1 pound), cut into 1-inch wedges, then crosswise into ½-inch slices; 5 cloves garlic, unpeeled; 3 tablespoons olive oil, divided; Salt and pepper; 0.75 pound medium pasta shells; 1 bunch curly kale, tough stems and ribs removed, leaves thinly sliced; 0.333 cup almonds, toasted and coarsely chopped

3.1

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

10 mins

Total Time:

40 mins

Servings:

4

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.

Ingredients

1 acorn squash (about 1 pound), cut into 1-inch wedges, then crosswise into ½-inch slices
5 cloves garlic, unpeeled
3 tablespoons olive oil, divided
Salt and pepper
¾ pound medium pasta shells
1 bunch curly kale, tough stems and ribs removed, leaves thinly sliced
⅓ cup almonds, toasted and coarsely chopped

Directions

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.

Cook's Notes

This satisfying pasta makes a great vegetarian main course.