If you're in need of a cozy, nourishing fall dinner that's both hearty and wholesome, this Butternut Squash Pasta with Ground Chicken and Kale is exactly what you need! It has the perfect balance of comfort food and fresh seasonal flare.

With some light prep, this simple pasta can be weeknight-friendly, but it still has an elevated feel. Whether you're planning a casual fall dinner get-together or meal prepping for the week, it's a satisfying alternative to heavier cream-based dishes without sacrificing any of that decadent flavor!

Roasted butternut squash pasta with ground chicken and kale in a large cast iron skillet.

Thanks to sweet roasted squash, garlicky ground chicken, earthy kale, and just a touch of dijon mustard and maple syrup, this butternut squash pasta is basically fall in a bowl!

Similar to this Ground Chicken Meatloaf, I prefer using ground chicken because it's not as heavy as beef, lends a more neutral flavor, and works beautifully with the other fall-inspired ingredients.

Roasting the squash, just like in this Roasted Squash and Green Bean Salad, brings out its natural sweetness and adds a deep caramelized flavor that makes the whole dish extra cozy and savory.

If you're not a fan of kale, I promise you won't notice it as much in this recipe. Wilting it right in the pan (a trick I also use in my Pumpkin Couscous Salad) softens the greens and makes them far more palatable.

This recipe may have a few steps, but it’s a true "all-in-one" dinner! Meaning, it has your protein, starch, and veggies all in one comforting dish. Once the pasta is done, dinner is ready to go! There's no need to make any extra side dishes, unless you want them.

And best of all? It reheats beautifully for lunch the next day! This is one of those cozy meals you'll find yourself craving all season long.

Ingredients

Instructions

Step 1: Preheat oven to 425 degrees F. Prepare a large baking sheet by lining it with parchment paper.

Raw cubes of butternut squash on a large baking sheet.

Step 2: Add squash to the baking sheet. Drizzle oil on top. Season with salt and pepper. Mix to coat the squash in seasoning. Spread in an even layer.

Roasted butternut squash on a large baking sheet.

Step 3: Roast squash for 25 to 30 minutes, or until softened and lightly browned.

Step 4: While squash is roasting, boil pasta in salted water according to the package instructions.

Shallot and garlic cooked in a large skillet.

Step 5: Heat a large skillet, once hot add oil. Add shallot and garlic. Cook for just 30 seconds so it doesn’t burn.

⭐️ Quick Tip! The olive oil, cooked in the skillet, along with the shallots, garlic, and fresh herbs, becomes the “sauce” for the pasta.

Ground chicken and seasonings added to the skillet.

Step 6: Add ground chicken, sage, rosemary, salt, and pepper. Cook for 6 to 8 minutes, breaking apart the ground chicken to form small crumbles.

Step 7: Add kale, dijon, and maple syrup. Cook for another 5 to 7 minutes. Remove from heat.

Roasted squash, kale, ground chicken, pecans, and shaved parmesan mixed with bowtie pasta.

Step 8: Add cooked pasta and butternut squash. Add additional ½ teaspoon salt and ¼ teaspoon pepper. Stir to combine and coat pasta in the oil.

Step 9: Serve with shaved parmesan and toasted pecans on top.

Roasted butternut squash pasta in a serving bowl with a fork.

My Top Tips!

⭐️ The maple syrup helps to balance some of the bitterness from the squash and kale. It does not make this pasta sweet. It also adds some fall comfort, like a nutty vanilla flavor, to the dish.

⭐️ To toast pecans: Preheat oven to 350 degrees F. Spread pecans in an even layer on a baking sheet. Toast for about 7 to 10 minutes, or until slightly fragrant. Watch them closely so they don’t burn!