Squash & Kale Pasta

Prep Time
Cook Time
Ready In

Recipe: #37427

September 26, 2021

"We enjoyed this and it makes a lot. If you skip the chicken this can be a vegetarian dish."

Original is 4 servings


  • Serving Size: 1 (629.5 g)
  • Calories 950.4
  • Total Fat - 47.3 g
  • Saturated Fat - 18.2 g
  • Cholesterol - 150 mg
  • Sodium - 346.8 mg
  • Total Carbohydrate - 119.2 g
  • Dietary Fiber - 10.2 g
  • Sugars - 9.8 g
  • Protein - 28.9 g
  • Calcium - 394.1 mg
  • Iron - 8.4 mg
  • Vitamin C - 158.2 mg
  • Thiamin - 1 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F.

Step 2

On a rimmed baking sheet spread out the pecans and bread crumbs and toast in oven for 5-10 minutes, turning once. Let cool slightly and then transfer to a bowl and then stir in the lemon zest, 1 teaspoon oil and a pinch of salt. Set aside.

Step 3

Increase oven temp to 400 degrees F.

Step 4

Place squash on a large baking sheet and drizzle with 2 tablespoons oil and then sprinkle with oregano, salt and pepper. Roast, tossing once, for 25-30 minutes or until browned in spots.

Step 5

Meanwhile in a large pot of salted water cook pasta two minutes less than indicated on the package); drain, reserving 1 1/2 cups of past water.

Step 6

In a dutch oven on medium heat heat 1 tablespoon oil and add garlic, cook stirring for a minute. Add kale and cook stirring for 2 minutes or until it starts to wilt and then add 1 cup pasta water, cover, and cook for 3-5 minutes or until kale is totally wilted; uncover pot and add butter, stirring until melted. Stir in chicken, parmesan and pasta and cook for a few more minutes. Remove from heat and add the squash, parsley and lemon juice.

Step 7

Stir in reserved pecans and breadcrumbs.


No special items needed.

1 Reviews


Awesome pasta! One of the best we have had in a very long time. The flavours and colours together are beauteous. The pecans added that wee bit of creamy texture to make it interesting. Did make a change, used grilled pork and a sprinkling of lemon pepper. I made the full recipe for the two of us and so happy I did, we can have it again tonight! Thank you so much Ellie for another keeper recipe! Made for Billboard Recipe Tag.


review by:
(6 Oct 2021)

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