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Pasta with butternut squash and kale in a lemon butter sauce

A vegetarian pasta that utilizes the bounty of winter vegetables
5 from 1 vote
Servings 8


  • 1 large butternut squash peeled and diced
  • 1 8 oz. package baby bella mushrooms cleaned and halved
  • 1 tsp. olive oil
  • 1 bunch kale washed, trimmed, and roughly chopped
  • 1 lb. quinoa spaghetti pasta 2 boxes
  • 1 tsp. freshly grated nutmeg
  • 3 roma tomatoes diced
  • Zest and juice of 1 lemon
  • 3 cloves garlic minced
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter could use all olive oil if preferred
  • Freshly grated parmesan cheese for sprinkling


  • Preheat oven to 400 degrees.
  • Set a large pot of water over high heat to boil.
  • Place butternut squash and mushrooms onto baking sheets, spread into one even layer. Mist with olive oil (or toss with 1 tsp. olive oil).
  • Put pan of squash into the oven to roast for 25 minutes. After 10 minutes, toss squash and add pan of mushrooms to oven. When squash and mushrooms are finished roasting, remove from oven and sprinkle nutmeg onto squash. Set aside.
  • When water comes to a boil, add in pasta and kale. Boil for nine minutes. Drain immediately.
  • Meanwhile, heat a small saucepan over medium low heat. Add olive oil and butter. When butter melts, add lemon zest and garlic. Cook for 2 minutes then remove from heat. Be careful not to burn the garlic! Add in lemon juice and stir.
  • Toss pasta and kale with squash, mushrooms, tomatoes and lemon butter sauce.
  • Sprinkle with fresh sage and freshly grated parmesan to serve.