Penne mit geröstetem Knoblauch Butternut Squash, Kale and Hazelnuts

Erntedank rückt immer näher. Das heißt, es ist Zeit für mich, um Rezepte, die Ihre Gäste beeindrucken und fühlen Sie sich sehr dankbar für die Fülle von köstlichen werde nach, mitfühlend Lebensmittel.

Be sure to check out my Thanksgiving Mix and Match Menu und meine Happy Thanksgiving Message from last year.

This is an entree that is beautiful as well as delicious. Hearty penne tossed with sweet roasted garlic, creamy roasted butternut squash, crispy kale and salty hazelnuts. What’s not to love?

You can prepare this two ways: baked as a cheesy casserole or unbaked as an amazing pasta dish. So oder so, it’s gluten-free, vegan and potentially soy-free, depending which type of butter and cheese you use. Leave out the hazelnuts, ggf., and this dish can serve people with many types of dietary needs.

My Penne with Roasted Garlic Butternut Squash, Kale and Hazelnuts is a colorful, tierfreundliche, healthy dinner that will definitely be a crowd pleaser. Genießen!

Penne mit geröstetem Knoblauch Butternut Squash, Kale and Hazelnuts


1 Butternut-Kürbis, geschält, seeded and cut into cubes


1 head of garlic or about 10 Gewürznelken, geschält


Kosher Salz und Pfeffer


3 Tbs. extra-natives Olivenöl, geteilt


1 Pfund. glutenfreien Penne


2 Tbs. vegan Butter


1 große Schalotte, Hackfleisch


1 tsp. dried sage or 1 Tbs. frischem Salbei, gehackt


Eine Prise Muskatnuss


2 Tbs. Nährhefe


½ Tasse vorbehalten Nudelwasser


2 large bunches of kale, stammten und gehackt


1 Tasse Veganer Käse, geteilt (only ½ cup if not baking)
1/4 cup hazelnuts, gehackt

Heizen Sie den Backofen auf 425 Grad. Toss the butternut squash and garlic cloves on a baking sheet with salt, pepper and 1 Tbs. Öl. Roast für 25 Minuten, flip the pieces and roast another 20 minutes or until the squash and the garlic are softened and browned. Beiseite bis zur Verwendung.

Bring a large pot of water to a rapid boil. Add Kosher salt to the pot. Add the penne and stir so they don’t stick. Cook until shy of al dente.



While the penne is cooking, heat the butter and the remaining 2 Tbs. oil in a large saucepan over medium heat. Add the shallot and cook until softened, über 3 Minuten. Add the sage, nutmeg and nutritional yeast to the pan and stir.



Add the butternut squash and the garlic to the pan and toss to coat with the butter and spices. When the penne is almost done, reserve about ½ cup of the pasta water. Drain the penne and add it back into pot. Transfer the butternut squash and garlic mix into the pot with the penne. Add the reserved pasta water and toss the pasta for a few minutes to make sure it’s well coated. The starchy pasta water will thicken and create a sauce.


Add the kale to the pot and toss it until it begins to wilt.

If you are serving this unbaked, add ½ cup of cheese to the pasta. Toss well. Garnish with the hazelnuts and serve while hot.



If you are serving this baked, add ½ cup of cheese to the pasta. Toss well. Lower the oven to 350 Grad. Transfer the pasta to a large casserole dish. Top with another ½ cup of cheese. Bake until the cheese has melted, über 15 Minuten. Garnish with the hazelnuts and serve while hot.

Die “V” Wort: Sagen Sie es. Eat it. Live it.

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6 Responses to Penne mit geröstetem Knoblauch Butternut Squash, Kale and Hazelnuts

  1. Ross November 6, 2013 bei 4:14 am #

    made this last night it was really nice!

    • Rhea November 6, 2013 bei 2:49 pm #

      Yay! So glad you liked it Ross. I really love squash or pumpkin in pasta.

  2. panda vegan November 29, 2012 bei 8:55 am #

    This looks good. I’m going to pin it!

  3. Rhea Parsons November 13, 2012 bei 3:22 am #

    Thanks Flavia 🙂

  4. Flavia November 11, 2012 bei 11:37 am #

    Beautiful looking dish! Definitely a keeper for the recipe file.

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