Penne with Butternut Squash and Kale

WIC Galbani Cheese

This recipe courtesy of Galbani Cheese

WIC Penne with butternut squash and kale

Penne with Butternut Squash and Kale

5 from 1 vote
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Ingredients Method

Ingredients
  

  • 8 oz. Mozzarella shredded
  • 1 lb. butternut squash 1/2 inch dice
  • 2 Tbsp. Extra Virgin Olive Oil
  • 2 cloves garlic minced
  • 1 bunch of kale stems chopped fine
  • 1 1/2 cup chicken stock
  • 1 1/2 cup tomato sauce
  • 12 oz. penne pasta cook as directed

Method
 

  1. Turn oven to broil.
  2. Sauté squash, seasoned with salt and pepper, in olive oil on medium heat in a large skillet until browned and tender, about 12 minutes. Remove from pan.
  3. Add garlic and kale and cook for 5 minutes, stirring occasionally.
  4. Add stock, tomato sauce, cooked squash, and bring to a simmer.
  5. Reduce heat to low and cook for 5 minutes to soften kale.
  6. Season with salt and pepper.
  7. Add sauce mixture to pasta in a 13×9-inch baking dish.
  8. Top with mozzarella and broil for 3–5 minutes until cheese is bubbly.