Roasted Butternut Squash & Kale Pasta
Seasoned with balsamic vinegar, garlic, and onions. Hearty and low calorie, autumn pasta recipe.
Servings: 4 as a side dish
Ingredients
For the butternut squash:
- 1 small butternut squash , peeled and cut into cubes (around 4 ½ cups)
- 1 tablespoon olive oil
- ¼ teaspoon salt
For the pasta:
- 2 packages Tofu Shirataki Spaghetti Shape (8 oz, 226g)
- 1 tablespoon olive oil
- ½ of a red onion , sliced (you can use other onions, but red is pretty)
- 2 cloves garlic , minced
- ½ a bunch of kale , destemmed and roughly chopped
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- parmegan for garnish
Instructions
- To roast the butternut squash: Preheat your oven to 425F (220C). Spread the squash cubes on a large baking sheet, drizzle the oil, and sprinkle with salt. Toss to coat. Bake for 20 to 25 minutes, flipping halfway through until squash pieces are golden and fork tender.
- To make the pasta: Cook the spaghetti noodles according to package directions until al dente.
- In a large skillet or frying pan, heat the olive oil and sauté the onions and garlic until the onions have softened. Add the kale and balsamic vinegar, and cook a couple minutes more until the kale is wilted.
- Toss in the roasted butternut squash and the cooked spaghetti and toss to combine. Sprinkle with Parmegan to taste.
Notes
Noodles: feel free to sub the noodles for your favourite pasta of choice.
Air Fryer Method: Preheat your air fryer to 400F (200C). In a large bowl toss the butternet squash cubes, olive oil, and salt to evenly coat. Air fry for 16 to 20 minutes, shaking halfway through until squash pieces are golden and fork-tender.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 196kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 464mg | Potassium: 771mg | Fiber: 4g | Sugar: 6g | Vitamin A: 21555IU | Vitamin C: 60mg | Calcium: 121mg | Iron: 2mg
Find it online:
https://itdoesnttastelikechicken.com/butternut-squash-kale-pasta/