Fall is my favorite time of year for cooking, mostly because it’s the season of comfort food! Dishes are warm, rich, and hearty. The spices and ingredient pairings always seem more complex. Take this recipe, for example. The marriage of in-season kale and butternut squash may not be a combination that pops into your mind when you’re meal prepping on the weekend. These two ingredients, however, not only blend together seamlessly, but are really good for you. Pasta, on the other hand, is not always a healthy option, so this is a great way to enjoy it without piling on cheese and butter. That’s why this is one of my favorite kale pasta recipes around.
I opt for Barilla ProteinPLUS spaghetti because it’s made with flaxseed, barley, oats, chickpeas, lentils, and egg whites. This way, I can feel better about making a pasta-based meal since I’m not feeding my family empty carbs.
Kale, as we all know, is a super food, low in calories and high in nutrients. It has zero grams of fat, tons of fiber, and is high in folate and magnesium.
Heart-healthy butternut squash is also full of fiber, loaded with potassium, and chock full of B6, which helps the nervous and immune systems (Hello, cold and flu season!). The hardest part of this recipe is cutting the squash, and most grocery stores actually carry pre-cut packages in the produce department.
Because I’m only human, there is cheese in this dish, but did you know that Parmigiano-Reggiano is considered a “healthy cheese?” It’s lower in fat and sodium than other cheeses, and higher in vitamins and minerals.
So let’s get to it! Get your kids involved in making this meal so they’ll be more likely to actually eat the kale. (Studies show that when kids cook, they become more adventurous eaters.) And what better season is there to celebrate togetherness with one of the best kale pasta recipes around?
Butternut Squash and Kale Spaghetti
Yield: 6-7 servings
Prep Time: 15 minutes
Total Cook Time: 40 minutes
14.5 oz Barilla ProteinPLUS Spaghetti
1/2 Butternut Squash, peeled, seeded, and cubed
6 Tablespoons Extra Virgin Olive Oil, divided
1 Teaspoon Salt, divided
1/2 Teaspoon Pepper, divided
2 cups Kale, shredded
2-3 cloves of Garlic, minced
1 Tablespoon Parsley
1 Tablespoon Basil
1 cup fresh Parmigiano Reggiano cheese, grated
Fresh Parsley and Red Pepper Flakes to garnish
1. Preheat Oven to 400 degrees. Toss cubed squash in Olive Oil, season with 1/2 tsp salt and 1/4 tsp pepper. Cover a baking sheet with parchment paper and spread squash into a single layer. Bake for 35-40 minutes until squash is tender.
2. Boil Barilla ProteinPLUS Spaghetti, according to the box directions. Reserve 1/2 cup of pasta water to use later. Drain, then toss the pasta in 1-2 tablespoons Olive Oil to avoid sticking, set aside.
3. In a large pan or pot, heat 2 tablespoons of Olive Oil on medium heat. Add minced garlic to the pan and cook, about 1 minute. Add cooked pasta, reserved pasta water, Parmesan-Reggiano cheese, and shredded Kale to the pan. Season with Parsley, Basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir well, and heat through, until Kale begins to turn bright green.
4. Gently stir in roasted Butternut Squash. Serve, and garnish with fresh Parsley and Red Pepper Flakes.
This post is not in association with Barilla and they are not sponsors of this post.
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About Carmen Sognonvi
Carmen Sognonvi is a luxury family travel content creator at Top Flight Family, named a top 10 family travel Instagram account by Time Out New York and Brit + Co. Her insights on travel have been featured in The Washington Post, INSIDER, Huffington Post, Wanderlust Travel Magazine, TravelPulse, HOTELS Magazine, and more. Carmen firmly believes that you can (and should) travel with your kids from a young age. She offers families practical solutions for travel, as well as tips on how to travel in luxury for less. She lives in New York City with her multiracial and multicultural family of four. Follow her on Instagram, Facebook, Twitter and Pinterest.
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