Roasted Acorn Squash Pasta with Kale and Almonds

Name: Roasted Acorn Squash Pasta with Kale and Almonds
Prep time: 10 min
Total time: 40 min
Ingredients: 1 acorn squash (about 1 pound), cut into 1-inch wedges, then crosswise into 1/2-inch slices; 5 cloves garlic, unpeeled; 3 tablespoons olive oil, divided; Salt and pepper; 3/4 pound medium pasta shells; 1 bunch curly kale, tough stems and ribs removed, leaves thinly sliced; 1/3 cup almonds, toasted and coarsely chopped

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Prep Time: 10 minutes

Total: 40 minutes

Author : Martha Stewart

Roasted Acorn Squash Pasta with Kale and Almonds

Ingredients

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1 acorn squash (about 1 pound), cut into 1-inch wedges, then crosswise into 1/2-inch slices5 cloves garlic, unpeeled3 tablespoons olive oil, dividedSalt and pepper3/4 pound medium pasta shells1 bunch curly kale, tough stems and ribs removed, leaves thinly sliced1/3 cup almonds, toasted and coarsely chopped

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Instructions

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Step 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 squash.

Step 2

Meanwhile, in a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add kale and cook 1 minute. Reserve 1/2 cup pasta water, then drain. Return pasta and kale to pot, add squash mixture and remaining 2 tablespoons oil, and season with salt and pepper. Toss to combine, adding enough pasta water to create a light sauce that coats pasta. Serve topped with almonds.