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Celebrate this season by sharing this Creamy Butternut Squash Kale Pasta with friends and family! This pasta is surprisingly light but packed with winter flavors like fresh butternut squash, kale, cranberries and chopped walnuts. This is a pasta dish that is perfect to share and sure to impress!

Creamy Butternut Squash Kale Pasta


  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 10 cups 1x

Description

This shells pasta is surprisingly light but packed with winter flavors like fresh butternut squash, kale, cranberries and chopped walnuts.


Ingredients

  • 4 cups uncooked Barilla medium shells pasta
  • 1 tablespoon olive oil
  • 2 cups cubed butternut squash, fresh preferred
  • 4 cups kale
  • 1/2 cup low sugar cranberries
  • 1/2 cup chopped walnuts

For the sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons garlic
  • 1 tablespoons flour
  • 8 oz heavy cream
  • 1/4 cup grated parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Add olive oil to a large frying pan on medium heat
  2. At the same time, boil a medium pot of water
  3. Once pan and oil are hot, add butternut squash to pan with a 1/4 cup of water or less
  4. Cover pan and cook squash for 5-7 minutes, be careful not to overcook!
  5. Once butternut squash is starting to be cooked through (you should be able to poke with a fork or spatula easily but the squash isn’t mushy), add about 4 cups of kale, ripped into about 1 inch pieces with the stalks discarded
  6. Cover again for 2 minutes to wilt kale
  7. Remove kale and butternut squash from pan and place in a bowl to the side
  8. Now start cooking your Barilla? Medium Shells pasta and set a time for 8-9 minutes
  9. Using pan from kale and squash, melt butter
  10. Once almost melted add garlic and flour
  11. Stir flour into butter until completely absorbed
  12. Add half of the heavy cream and whisk together
  13. As it begins to thicken, add parmesan cheese and whisk to combine
  14. Add the remaining heavy cream and more if needed to have the desired consistency
  15. Add salt and pepper to taste
  16. In a large bowl add pasta and sauce and toss to coat pasta with sauce – the sauce should not be heavy over the pasta, just lightly coating
  17. Then add butternut squash, walnuts, cranberries and kale and GENTLY toss pasta together
  18. Serve immediately or store in an air tight container to be able to serve later

Notes

Be careful not to overcook the squash. You can use fresh squash, cut out of the skin after the pulp is removed. You can also find prepackaged butternut squash at Target or other grocery stores.

Nutrition

  • Serving Size: 1 cup
  • Calories: 392
  • Fat: 21g
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