Roasted squash and kale fettuccine [Recipe]


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It's time to dive into the best of fall's seasonal foods: squash and kale! Developed by Mindy Kobrin — founder of acclaimed cooking and entertaining site MealsOnHeelsByMindy.com — this roasted squash and kale fettuccine is perfect for Meatless Mondays (or dinner on any day of the week). And it's ready to eat in 35 minutes or less!



  • 3 pounds butternut squash or Japanese pumpkin (kabocha), peeled and coarsely chopped 

  • 1 head garlic, cloves separated and peeled

  • 1 teaspoon chili flakes

  • 2 teaspoons lemon zest

  • ¼ cup extra virgin olive oil

  • 14 ounces fresh fettuccine pasta

  • 8 ounces kale, rinsed and trimmed

  • ½ cup freshly grated Parmigiano-Reggiano cheese

  • 1 hot pepper

  • Salt and fresh pepper to taste

  • Fresh thyme sprigs for garnish



  1. Preheat the oven to 400ºF.

  2. On a baking sheet, place the squash, garlic, hot pepper, 2 tablespoons of olive oil, salt and fresh pepper.  Toss to combine, and roast for 35 minutes or until the squash is golden and tender.

  3. Set aside and cover with foil to keep warm.

  4. In a large saucepan in salted water over medium-high heat, cook fresh fettuccine until al dente, approximately 2 to 3 minutes. Drain and return to the saucepan.

  5. In a large pan, heat the remaining olive oil over high heat. Add the chili flakes, lemon zest and kale and cook for 2 minutes.

  6. Add this mixture to the fettuccine along with the roasted squash mixture. Toss with tongs to combine.  Sprinkle with Parmigiano-Reggiano cheese. Garnish with sprigs of fresh thyme. 


Serves 4 to 6.