Butternut Squash and Kale Pasta with Parmesan Cheese (Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 4 1x
  • Category: main dish


This butternut squash and kale pasta is the coziest fall meal ever! It’s made with chickpea pasta, so it’s gluten free and has an extra protein boost, too.



  • 1 medium butternut squash, peeled and diced into 1 inch dice
  • 1/2 cup sage, chopped and divided
  • 2 tbsp olive oil, divided
  • 1 shallot, sliced
  • 4 cloves garlic, minced
  • Salt
  • Pepper
  • 2 cups vegetable broth
  • 1 cup white wine
  • 6 cups kale
  • 8 oz box chickpea pasta
  • 1/2 cup freshly grated parmesan cheese (I used a microplane)
  • 1/4 cup reserved pasta water


  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. Toss butternut squash in 1 tbsp olive oil and half the chopped sage, and spread out on baking sheet.
  3. Roast for 20-25 minutes, until fork tender.
  4. While butternut squash roasts, braise the kale.
  5. In a large frying pan with a lid, heat remaining olive oil over medium heat. Add shallot and garlic, and cook for 2-3 minutes.
  6. Add vegetable broth, white wine, and kale. Stir and cover, and cook for 5-10 minutes, until kale is soft, tender, and cooked down.
  7. Prepare pasta according to package instructions.
  8. Mix parmesan cheese with reserved pasta water.  Pour over the kale and stir. 
  9. Add cooked pasta and butternut squash to the pan with kale. Toss until well combined. Sprinkle with remaining sage.
  10. Serve immediately, sprinkled with crushed red pepper and additional parmesan cheese, if desired.


  • Best served immediately, but can be stored in the fridge for up to 4 days and reheated.

Keywords: butternut squash and kale pasta, chickpea pasta, gluten free pasta, gluten free, butternut squash, kale