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Roasted Butternut Squash Pasta with Ground Chicken and Kale

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 550
A hearty and flavorful pasta dish combining roasted butternut squash, ground chicken, and kale, topped with parmesan and pecans for added texture.

Ingredients

Vegetables and Herbs

  • 1.5 pounds butternut squash (peeled and diced into ½-inch pieces)
  • 0.5 cup olive oil (divided)
  • 1.5 teaspoons kosher salt (divided (plus extra for pasta water))
  • 0.75 teaspoon black pepper (divided)
  • 1 large shallot (thinly sliced)
  • 4 cloves garlic (thinly sliced)
  • 1 pound ground chicken
  • 2 teaspoons chopped fresh sage
  • 1 teaspoon chopped fresh rosemary
  • 1 bunch kale (chopped, stems removed)
  • 2 teaspoons dijon mustard
  • 1 teaspoon pure maple syrup

Toppings

  • to taste shaved parmesan cheese (for topping)
  • to taste toasted pecans (for topping)

Instructions 

  • Preheat oven to 425°F. Roast squash on a parchment-lined sheet with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper for 25-30 minutes.
  • Cook pasta in salted boiling water according to package instructions.
  • In a skillet, heat ½ cup oil, sauté shallot and garlic for 30 seconds. Add ground chicken, sage, rosemary, ½ tsp salt, and ¼ tsp pepper; cook 6-8 minutes until crumbled.
  • Add kale, dijon, and maple syrup; cook 5-7 minutes until kale wilts. Mix in roasted squash and cooked pasta, season if needed.
  • Serve topped with shaved parmesan and toasted pecans.

Notes

For extra flavor, toast the pecans before adding on top.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Butternut Squash, Chicken, kale, Pasta