Roasted Butternut Squash and Kale Pasta

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Roasted Butternut Squash and Kale Pasta

Seasoned with balsamic vinegar, garlic, and onions. Hearty and low calorie pasta recipe. 
My Notes:
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Meal Type: dinner
Special: Gluten-Free, Nut-Free, Seasonal (Cold Weather), Soy-Free
Tool: Air Fryer, Oven, Stove
Ingredient: Kale, Pasta, Squash
Servings: 4 as a side dish
Calories: 196kcal
Ingredients
For the butternut squash:
  • 1 small butternut squash , peeled and cut into cubes (around 4 1/2 cups)
  • 1 tablespoon(s) olive oil
  • 1/4 teaspoon(s) salt
For the pasta:
  • 14 oz spaghetti (gluten-free if preferred)
  • 1 tablespoon(s) olive oil
  • 1/2 red onion , sliced (you can use other onions, but red is pretty)
  • 2 clove(s) garlic , minced
  • 1/2 bunch kale , destemmed and roughly chopped
  • 1 tablespoon(s) balsamic vinegar
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • vegan parmesan (homemade or store-bought) for garnish
Instructions
  • To roast the butternut squash:
    OVEN: Preheat your oven to 425F (220C). Spread the squash cubes on a large baking sheet, drizzle the oil, and sprinkle with salt. Toss to coat. Bake for 20 to 25 minutes, flipping halfway through until squash pieces are golden and fork-tender.
    AIR FRYER: Preheat your air fryer to 400F (200C). In a large bowl toss the butternet squash cubes, olive oil, and salt to evenly coat. Air fry for 16 to 20 minutes, shaking halfway through until squash pieces are golden and fork-tender.
  • To make the pasta: Bring a large pot of water to a boil and cook the spaghetti according to the package directions.
  • In a large skillet or frying pan, heat the olive oil and sauté the onions and garlic until the onions have softened. Add the kale and balsamic vinegar, and cook a couple minutes more until the kale is wilted.
  • Toss in the roasted butternut squash and the cooked spaghetti and toss to combine. Sprinkle with Parmegan to taste.
Notes
Noodles: feel free to sub the noodles for your favourite pasta of choice.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 196kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 464mg | Potassium: 771mg | Fiber: 4g | Sugar: 6g | Vitamin A: 21555IU | Vitamin C: 60mg | Calcium: 121mg | Iron: 2mg
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