Project Description

Butternut Kale Pasta

Enjoy this fresh and filling recipe as a side dish, or main course. Embrace the bounty of the Willamette Valley by using fresh, local, and organic ingredients when possible.

  • 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


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