Ingredients

The following ingredients have 6 Servings
  • 6 tbsp Olive oil
  • 1 Onion (peeled and chopped)
  • 3 cloves Garlic (peeled and minced)
  • 7 oz kale (large bunch vein removed and chopped)
  • 2 cups Acorn squash (peeled and chopped (or any vegetables you desire))
  • 3 tbsp Roasted Pumpkin Seed Butter
  • 4 cups Vegetable broth ((or chicken broth if not vegan))
  • Salt and pepper (to taste)
  • 1 pound Angel hair pasta ((regular or gluten-free))
  • Roasted pepitas (handful (garnish- optional) )

Instruction

  • Add olive oil and onions into a pot and saute until golden and aromatic, add garlic stir for a minute. Add kale and toss just until the kale turns bright vibrant green. Season with salt and pepper to taste. Remove from pan and allow to cool slightly.
  • Add another tablespoon of olive oil to the same pot and add your acorn squash and saute uncovered until slightly golden and fork tender, around 5 minutes. (You can add a tablespoon of water to help steam the squash and speed up the process) Season to taste. Remove cooked acorn squash from pan and set aside.
  • Make kale pepita pesto. In a food processor add your cooked kale, onion, garlic, ¼ cup olive oil and ¼ cup roasted pepitas butter. Season with salt and pepper to taste. Process until smooth and bright green.
  • Add vegetable broth to your pot, salt and pepper to taste and angel hair pasta and boil for about 4 minutes or according to the pasta directions and the broth is mostly evaporated but with some broth still left in the pan. Stir frequently in the pot and cook until aldente.
  • Add the kale pepitas pesto to your cooked one pot angel hair pasta and toss well. Divide pasta into 4 bowls, top with pan roasted acorn squash and top with roasted pepitas. Enjoy!