Farfalle with Spice-Roasted Butternut Squash, Kale and Walnuts

by Marge Perry on February 16, 2014

Farfalle with Spiced Butternut Squash, Kale and Walnuts


“What qualities do you think you can bring to our table?”, asks the interviewer.

“I’m incredibly nutritious and well-rounded and well-balanced enough to be a complete meal. And,” she says, looking shyly down at her shoes, “I can be really flexible.”

“How so?”

“Well, I can be mellow and easy to eat. But add a little cayenne and I am a lively sweet-and-spicy meal.”

“And how would you characterize your weaknesses?”

“I’m a little hard to stop eating and, um, people tend to overindulge when I’m around.”

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Farfalle with Spice-Roasted Butternut Squash, Kale and Walnuts

To make really short work of it, buy peeled fresh squash cut in chunks (and halve the chunks) and pre-washed kale.

1 pound butternut squash, peeled and cut in 1-inch cubes

3 tablespoons extra virgin olive oil, divided

1/2 teaspoon salt, divided

½ teaspoon cumin

pinch (about 1/8 teaspoon) each ground nutmeg and cinnamon

1 cup sliced onion

1/3 cup walnuts, coarsely chopped

8 ounces mixed or whole grain farfalle (bow tie) pasta (I use Barilla Plus)

4 ounces torn kale leaves (6 cups)

1/3 cup grated pecorino Romano

1/4-1/2 teaspoon crushed red pepper flakes (optional)


  1. Preheat oven to 475 degrees. Coat a baking sheet pan with cooking spray.
  2. Toss the squash with 2 teaspoons of the oil, 1/4 teaspoon of the salt, cumin, nutmeg and cinnamon. Spread the cubes out on half of the baking sheet pan. Toss the sliced onion with 1 teaspoon of the oil and spread it out on the other end of the sheet pan. Place in the oven for 10 minutes, toss and roast another 5 minutes, or until the squash is fork-tender and the onions cooked through. Push the onions over to clear a space in the center of the pan; place the walnuts there in a single layer and return to the oven for 1-2 minutes, until the walnuts are very lightly browned and aromatic.
  3. While the vegetables roast, cook the pasta. Bring a large pot of lightly salted water to a boil; add the pasta and cook 5 minutes. Add the kale and cook another 5 minutes, or until the pasta is al dente. Scoop out and reserve 1/4 cup of the water and drain.
  4. Toss the pasta with the squash, onions, walnuts, reserved cooking liquid,  and remaining ¼ teaspoon salt, 2 tablespoons of olive oil, cheese and red pepper (if desired). Season with additional salt (after adding the cheese) to taste.

Makes 4 servings

Nutritional analysis per serving: 502 calories, 20 g protein, 65 g carbohydrates, 9 g fiber, 21 g fat, 3 g saturated fat, 462 mg sodium





{ 1 comment… read it below or add one }

David February 16, 2014 at 9:03 am

Is this for dinner:-)!


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