Squash & Kale Pesto Pasta

Make any dish exceptional with Chef Linda's delicious and healthy kale pesto!


  • 8 ounces Olivia's Organics Butternut Squash - cut into 1 inch pieces
  • 2 tablespoons olive oil
  • 1 cup kale pesto (* see recipe below)
  • 1 pound pasta (any type)
  • Salt and pepper - to taste
  • 1/2 cup freshly grated Parmesan cheese

*Kale Pesto recipe

  • 1/2 cup shelled walnuts
  • 2 packed cups Olivia's Organics Baby Kale
  • 2 garlic cloves - chopped
  • 2 tablespoons lemon juice
  • Salt and pepper
  • 1/2 to 3/4 cup extra virgin olive oil
  • 1/2 cup Parmesan cheese

Directions: Add walnuts to a dry sauté pan and cook on low heat for a few minutes. Remove from heat and set aside to cool. Add the first 5 ingredients into a blender and combine. Add oil and blend until you get a good consistency. Pour into a jar or bowl and stir in Parmesan cheese. Keep refrigerated for up to 1 week. Or freeze for up to 3 months.


  • Preheat oven to 400 degrees.
  • Place butternut squash on a sheet pan, toss with 2 tablespoons olive oil and season with salt and pepper. Roast for 30 minutes or until tender. Set aside.
  • Cook pasta according to the package directions.
  • In a large bowl, toss together the pasta, kale pesto and butternut squash. Top with freshly grated Parmesan cheese and enjoy.


Categories: Butternut Squash, Entree, Kale