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Butternut Sage Penne Bake with Kale, Spinach & Pecans

Creamy butternut squash penne pasta bake topped with toasted pecans, kale, and spinach, served in a white baking dish.

You can’t get cozier than this warm and cheesy pasta bake! Fresh sage, butternut squash, kale and spinach bring garden goodness to every bite

Ingredients

  • 2 cups diced butternut squash (or pumpkin)
  • 1 Tbs olive oil
  • 1 lb penne
  • ½ bunch kale, torn into pieces
  • 3 oz baby spinach
  • Salt and pepper
  • 6 oz goat cheese
  • 4 oz grated parmesan
  • 2 Tbs chopped fresh sage
  • 2 cups coarsely chopped pecans
  • 6 Tbs butter
  • 4 Tbs brown sugar

Instructions

  1. Roast diced butternut squash or pumpkin tossed with olive oil at 400 degrees F until tender, about 30 minutes.
  2. Cook penne al dente according to directions, adding torn kale into water during last minute of cooking.
  3. Add baby spinach to a colander and drain hot pasta and kale over spinach to wilt.
  4. In a large bowl, combine warm pasta and greens with salt, pepper, goat cheese, grated parm, roasted squash, chopped fresh sage. Transfer to a large greased casserole dish.
  5. In a small bowl, combine chopped pecans with butter and brown sugar. Crumble on top of casserole and bake at 350 degrees F for 45 min.