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recipe image Delicata Squash, Kale and Pasta

Delicata Squash, Kale and Pasta

Delicata Squash, Kale and Pasta

Our plant based recipe for Delicata Squash, Kale and Pasta combines the ease of a sheet pan dinner with a family favorite, pasta. We love using delicata squash as it's a softer variety of the winter squash family, so it's easier to cut and there's no need to peel! All of the veggies for this recipe cook on the same sheet pan and are ready in just 20 minutes. Toss with hot pasta and toasted buttery bread crumbs.

Our plant based recipe for Delicata Squash, Kale and Pasta combines the ease of a sheet pan dinner with a family favorite, pasta. We love using delicata squash as it's a softer variety of the winter squash family, so it's easier to cut and there's no need to peel! All of the veggies for this recipe cook on the same sheet pan and are ready in just 20 minutes. Toss with hot pasta and toasted buttery bread crumbs.

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  • Preparation timePrep time15 min
  • Cooking timeCooking time20 min
  • ServingsPortions4

Ingredients

  • 1 delicata squash (about 1 1/4 lbs.)
  • 1 red onion, sliced
  • 8 tablespoons Country Crock® Plant Butter Sticks with Olive Oil, divided olive oil butter sticks
  • 1 bunch kale, ribs removed and cut into bite sized pieces (about 5 packed cups)
  • 2 cloves garlic, chopped
  • 3/4 cup panko bread crumbs
  • 1 teaspoon Italian seasoning
  • 8 ounces spaghetti, mafalda or gemelli, cooked according to package directions and drained (reserve 1 cup pasta water)
  • 1/4 cup Violife 100% Vegan Just Like Grated Parmesan

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Preheat oven to 425 degrees. Cut delicata squash in half lengthwise. Remove seeds and slice into 1/2-inch moons. Arrange squash and onions on parchment lined baking sheet. Toss with 2 tablespoons melted Country Crock Plant Butter and season with salt and pepper. Roast 15 minutes or until just tender and beginning to brown at edges.
      2. Toss kale with 1 tablespoon melted Country Crock Plant Butter. Arrange kale over hot squash and onion on baking sheet. Bake 5 minutes or until kale is crisp and beginning to brown.
      3. While vegetables are cooking, heat 2 tablespoons Country Crock Spread in medium skillet over medium heat and cook garlic 30 seconds. Stir in panko bread crumbs and Italian seasoning and cook 5 minutes or until crisp and golden, stirring frequently. Set aside.
      4. Toss hot pasta with remaining 3 tablespoons Country Crock Spread, 1/2 cup reserved pasta water, 1/2 cup bread crumb mixture and vegan Parmesan cheese. Add vegetables and toss gently. Add additional pasta water if desired. Turn into serving bowl and sprinkle with remaining bread crumb mixture.

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