Butternut Kale Pasta

Delicious meal featuring autumn favorites–kale, squash, and hazelnuts.  Hearty, healthy, and satisfying! This recipe uses cooked chicken, but feel free to leave that out for a vegetarian meal. Or, if you’re still burdened with extra leftover turkey, this is a great dish to use it with.

Co-op Sales Organic Locally Grown Kale
  • olive oil
  • 1 ½ cups penne pasta
  • ½ butternut squash
  • 1 bunch kale, ribbed & cut into ribbons
  • ¼ cup hazelnuts
  • 2 cloves garlic, minced
  • ¼ cup raisins
  • juice of 1 lemon
  • ½ cup Parmesan
  • 1 cup cooked chicken


Cut butternut squash in half, seed it, and bake or microwave until tender-crisp. Peel and cube. Cook pasta to taste. Drain and rinse. Sauté garlic and nuts in olive oil. Add butternut squash to pan and sauté until tender. Add the kale and steam it slightly. Add all remaining ingredients to pan, stir, and heat.