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WIC Penne with butternut squash and kale
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5 from 1 vote

Penne with Butternut Squash and Kale

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

Instructions

  • Turn oven to broil.
  • 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.
  • Add garlic and kale and cook for 5 minutes, stirring occasionally.
  • Add stock, tomato sauce, cooked squash, and bring to a simmer.
  • Reduce heat to low and cook for 5 minutes to soften kale.
  • Season with salt and pepper.
  • Add sauce mixture to pasta in a 13×9-inch baking dish.
  • Top with mozzarella and broil for 3–5 minutes until cheese is bubbly.