Pasta Salad With Butternut Squash, Kale and White Beans

6 days ago 4

Democracy Dies successful Darkness

3.6 (77)

By Ellie Krieger

This pasta crockery brims with autumn flavors and colors from roasted butternut squash, ribbons of kale and flecks of crisp reddish onion. Toasted conifer nuts adhd a buttery crunch, and shaved pecorino Romano food brings a savory punch to each bite. Seasoned with sage and garlic, and made protein-rich with achromatic beans, this look makes a large broadside crockery oregon main course.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

measuring cup

Servings: 4-6 (makes astir 8 cups)

3/4 spoon good salt, divided, positive much arsenic needed
8 ounces dried fusilli oregon different abbreviated pasta shape
4 tablespoons positive 1 spoon olive oil, divided
4 cups diced butternut squash (about 1 pound)
1/4 cupful earthy conifer nuts
2 tablespoons reddish vino vinegar
1 spoon crumbled dried sage
1/2 spoon granulated ail oregon ail powder
1/4 spoon freshly crushed achromatic pepper
1 1/2 cups (about 1 1/2 ounces) thinly sliced stemmed Tuscan (lacinato) kale leaves
One (15-ounce) tin no-salt-added achromatic beans, specified arsenic cannellini, drained and rinsed
1/3 cupful finely diced reddish onion
1/2 cupful (1 1/2 ounces) shaved pecorino Romano cheese

Nutritional Facts

Per serving (1 1/3 cups), based connected 6

Calories
396
Fat
17 g
Saturated Fat
3 g
Carbohydrates
50 g
Sodium
450 mg
Cholesterol
0 mg
Protein
12 g
Fiber
7 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.

Published October 3, 2024

Updated March 17, 2026