Ingredients
- 8 oz Orecchiette pasta or pasta of your choice
- 4 cups Butternut Squash peeled and cut into bite sized cubes
- 2 tbsp Extra-virgin olive oil
- 1/2 lb Sirloin steaks diced into bite sized pieces (substitute ground beef if desired)
- 4 tbsp Butter
- 6 cups Kale chopped
- 1/4 cup Parmesan cheese
- 4 slices Crusty bread
Instructions
- Preheat the oven to 375°F.
- In a boiling pot of salted water, cook the pasta according to the instructions on the package. Drain well and set aside.
- Place the butternut squash on a parchment paper-lined baking sheet. Toss with half of the oil and season well with salt and pepper. Roast until tender, flipping over half way through, for about 20-25 minutes.
- Season the steak on both sides with salt and pepper.
- Heat the remaining oil in a non-stick pan or skillet over medium heat. Cook the steak on both sides until your desired temperature is reached using a thermometer (see below). Then set aside to rest before cutting up into bite-sized pieces.
- In the same pan or skillet, add the butter. Once melted sauté the kale until wilted. Toss in the squash, steak, and pasta. Season with salt and pepper.
- Remove from the heat and toss in the parmesan. Serve with bread.
Nutrition
Calories: 524kcal | Carbohydrates: 68g | Protein: 34g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 196mg | Potassium: 1404mg | Fiber: 5g | Sugar: 5g | Vitamin A: 24971IU | Vitamin C: 150mg | Calcium: 328mg | Iron: 5mg
Butternut Pasta
Ingredients
- 8 oz Orecchiette pasta or pasta of your choice
- 4 cups Butternut Squash peeled and cut into bite sized cubes
- 2 tbsp Extra-virgin olive oil
- 1/2 lb Sirloin steaks diced into bite sized pieces (substitute ground beef if desired)
- 4 tbsp Butter
- 6 cups Kale chopped
- 1/4 cup Parmesan cheese
- 4 slices Crusty bread
Instructions
- Preheat the oven to 375°F.
- In a boiling pot of salted water, cook the pasta according to the instructions on the package. Drain well and set aside.
- Place the butternut squash on a parchment paper-lined baking sheet. Toss with half of the oil and season well with salt and pepper. Roast until tender, flipping over half way through, for about 20-25 minutes.
- Season the steak on both sides with salt and pepper.
- Heat the remaining oil in a non-stick pan or skillet over medium heat. Cook the steak on both sides until your desired temperature is reached using a thermometer (see below). Then set aside to rest before cutting up into bite-sized pieces.
- In the same pan or skillet, add the butter. Once melted sauté the kale until wilted. Toss in the squash, steak, and pasta. Season with salt and pepper.
- Remove from the heat and toss in the parmesan. Serve with bread.
Nutrition
Calories: 524kcalCarbohydrates: 68gProtein: 34gFat: 14gSaturated Fat: 4gCholesterol: 56mgSodium: 196mgPotassium: 1404mgFiber: 5gSugar: 5gVitamin A: 24971IUVitamin C: 150mgCalcium: 328mgIron: 5mg
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