Creamy Kale and Pasta with Butternut Squash
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This dish is vegan comfort food! It smells good, tastes great and fills da belly nicely. Its a perfect blend of savory sweetness, creaminess and cheesiness. And it's actually pretty damn good for you too, thanks to delicious roasted butternut squash, high fiber whole grain pasta, and that superfood of all food - kale.
Created by:
Recipe Type: Light Meals
Cuisine: Vegan
Number Servings: 4
What You Need
  • 1 medium butternut squash, peeled and diced small (about 5-6 cups)
  • 1-2 Tablespoons olive oil
  • ½ tsp. kosher salt
  • ½ tsp. fresh ground pepper
  • ¼ cup vegan butter
  • 1 8 oz box of whole grain spaghetti or other pasta
  • 2 medium yellow onions, thinly sliced (paper thin)
  • 6-7 garlic cloves, minced
  • 1 large bunch of Dinosaur kale (tough stems removed), chopped
  • ½ cup Daiya vegan mozzarella cheese, shredded
  • 2 Tbsp. nutritional yeast flakes
  • ¼-1/2 tsp. dried sage
How to Do It
  1. Preheat the oven to 400 F.
  2. Peel, remove seeds, and cut the butternut squash into ½ inch cubes.
  3. Drizzle 2 Tablespoons olive oil on rimmed baking sheet.
  4. Add the butternut squash cubes and mix them around to coat thoroughly with the olive oil.
  5. Sprinkle with Kosher salt and fresh ground pepper, and toss around to distribute evenly.
  6. Bake for 20 minutes or until squash is tender when poked.
  7. While squash is baking, thin slice the onions and mince the garlic, and
  8. bring a large saucepan of salted water to boil for the pasta.
  9. Once boiling add the pasta, cook for about 10 minutes or according to package directions. Before draining scoop out 1 large mug full of pasta water (10-12 oz), and set aside.
  10. Heat the vegan butter in a large soup pot. Allow to slowly melt over medium heat for about 3 minutes, then add in the onions and the garlic. Saute until the onions begin to turn translucent, about 5 minutes.
  11. Meanwhile, de-stem and chop the kale, then add it to onions and cook until wilted, about 5 minutes.
  12. Add in the cooked pasta, reserved pasta water, cheese, nutritional yeast and sage and stir well to combine. Make sure there's no clumps of cheese.
  13. Add more salt and black pepper to taste.
  14. Add the squash and stir gently to combine.
  15. Serve hot with additional sage or nutritional yeast to garnish or even some ground pumpkin seeds.
Recipe by Blacks Going Vegan! at