Pasta With Kale Pesto and Roasted Acorn Squash
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Foodie Crush · by Heidi Larsen★ 5.0 (4)

Pasta With Kale Pesto and Roasted Acorn Squash

NUTRITION · PER SERVING40M COOK
CAL 33%·PRO 34%
CARBS 68G41% OF CAL
6G FIBER0G ADDED5G INTRINSIC57G OTHER5G TOTAL SUGAR
FAT 39G52% OF CAL
7G SAT32G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pasta tossed with an earthy kale pesto, roasted acorn squash, and topped with garlicky breadcrumbs. It's a hearty vegetarian fall dish that feels both rustic and elegant.

mainamericanpastavegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1/2 cup toasted walnuts
  • 1/2 cup grated Parmesan cheese
  • 2 garlic cloves (, roughly chopped)
  • 2 cups lacinato (dinosaur) kale leaves (, washed, stemmed, and slivered )
  • 10 sage leaves
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 2-pound acorn squash (, halved lengthwise stem to stem, insides scooped out and discarded)
  • 1/4 cup extra-virgin olive oil (, divided)
  • 1/2 + 1/8 teaspoon kosher salt (, divided)
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound long strand pasta (, such as linguine, fettuccine, bucatini, spaghetti)
  • 1/2 cup panko breadcrumbs
  • 1 garlic clove (, grated or pressed)
  • Parmesan (, freshly grated, for serving)
PREP
10M
SODIUM
715MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.