Serves: 8 |
Prep Time: 15 minutes |
Cook Time: 1 hour

Ingredients
- 1 medium butternut squash, leave whole
- 12 ounces Eden Kamut & Quinoa Twisted Pair® Gemelli
- 1 Tbsp Eden Extra Virgin Olive Oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable stock
- 4 cups kale, stems removed, chopped
- 1/2 tsp Eden Sea Salt
- 1/8 tsp Eden Black Pepper, or to taste
- 1/2 cup Eden Tamari Roasted Almonds, coarsely chopped
Directions
Preheat oven to 400°. Bake whole squash 35 to 40 minutes. Cut in half lengthwise and remove seeds and skin. Cook pasta as package directs, drain and set aside. Heat oil in a large skillet and sauté the onions and garlic 5 minutes. Cut 1 cup squash into chunks, set aside. In a blender, puree remaining squash with the stock until creamy. Sauté the kale with the onions for 3 minutes. Pour squash puree over kale. Add salt and pepper, mix. Toss pasta and squash chunks with the kale and squash puree. Top with almonds and serve.
Nutritional Information
Per serving - 337 calories, 8 g fat (19% calories from fat), 11 g protein, 60 g carbohydrate, 8 g fiber, 0 mg cholesterol, 147 mg sodium