Ingredients
- 6 cups (1-inch) cubed peeled acorn squash (about 2 medium squash)
- 1/4 cup water
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 8 cups (about 5 ounces) coarsely chopped trimmed kale
- 1 cup organic vegetable broth
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon grated nutmeg
- 4 cups hot cooked penne
- 2/3 cup shredded Parmesan cheese
Description
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