Roasted Butternut Squash Pasta with Ground Chicken and Kale

This Butternut Squash Pasta with Ground Chicken and Kale is a weeknight-friendly dinner, but 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!

Course Lunch, Main Course

Cuisine American, Italian

Diet Low Fat, Low Lactose, Low Salt

Prep Time 50

Cook Time 36

Total Time 1 26

Servings servings

Calories 337kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

1 medium butternut squash (about 2 ½ pounds), peeled and diced into ½-inch pieces
½ cup plus 1 tablespoon olive oil, divided
1 ½ teaspoons kosher salt, divided (plus extra for seasoning pasta water)
¾ teaspoon black pepper, divided
1 (16 ounce) box bowtie pasta (farfalle)
1 large shallot, thinly sliced
4 garlic cloves, thinly sliced
1 pound ground chicken
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh rosemary
1 bunch kale, chopped (and stems removed)
2 teaspoons dijon mustard
1 teaspoon pure maple syrup
Shaved parmesan cheese, for topping
Toasted pecans, for topping

Instructions

Preheat oven to 425 degrees F. Prepare a large baking sheet by lining it with parchment paper.
Add squash to the baking sheet. Drizzle 1 tablespoon olive oil on top. Season with ½ teaspoon salt and ¼ teaspoon pepper. Mix with your hands to coat the squash in seasoning. Then, spread into an even layer.
Roast squash for 25 to 30 minutes, or until softened and lightly browned.
While squash is roasting, boil pasta in salted water according to the package instructions.
Heat a large skillet over medium heat, once hot add ½ cup oil. Add shallot and garlic. Cook for just 30 seconds to 1 minute (so it doesn’t burn).
Add ground chicken, sage, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper. Cook for 6 to 8 minutes, breaking apart the ground chicken until it forms small crumbles.
Add kale, dijon, and maple syrup. Cook for another 5 to 7 minutes, or until kale has just wilted. Remove from heat.
Add cooked pasta and butternut squash. Season with additional ½ teaspoon salt and ¼ teaspoon pepper, if needed. Stir to combine and coat pasta in the oil.
Serve with shaved parmesan and toasted pecans on top.

Notes

If you can't find ground chicken, ground turkey would work just as well!
The olive oil cooked in the skillet, along with the shallots, garlic, and fresh herbs, becomes the “sauce” for the pasta.
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!

Nutrition