Roasted Acorn Squash Pasta with Kale and Almonds

Ingredients

  • 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
  • 1/3 cup almonds, toasted and coarsely chopped
  • 1 acorn squash (about 1 pound), cut into 1-inch wedges, then crosswise into ½-inch slices
  • 5 cloves garlic, unpeeled

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 ...

View full recipe at SpringPad

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