Baked Fusilli with Kale and Roasted Butternut Squash

This impressive pasta casserole with kale and butternut squash is the perfect dish for entertaining guests during the fall and winter months.

Yield: Serves 6.

Baked Fusilli with Kale and Roasted Butternut Squash


  • 1 medium butternut squash, halved and seeded
  • 1/4 cup salted butter
  • 1 cup thinly sliced shallots
  • 6 cloves garlic, finely chopped
  • 1/4 tsp red pepper flakes
  • 1/2 cup white wine
  • 2 cups no-salt-added chicken broth
  • 1 cup whipping cream
  • 2 tbsp fresh lemon juice
  • 2 tsp grated lemon peel
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 pkg (375 g) whole wheat fusilli pasta, cooked and drained
  • 1 pkg (142 g) baby kale
  • 1 cup fresh or frozen green peas
  • 2 cups shredded aged white cheddar cheese
  • 1/2 cup roughly chopped pecans
  • 1/4 cup thinly sliced fresh sage


  1. Preheat oven to 400°F.
  2. Place squash on a parchment paper-lined baking sheet with the cut sides down. Roast until tender, about 35 – 40 minutes.
  3. When cool enough to handle, spoon butternut squash pulp out of each half; discard skin. Transfer pulp to a food processor. Purée until smooth; set aside.
  4. Melt butter in a medium pot over medium heat. Sauté shallots until softened, about 2 minutes. Add garlic and red pepper flakes. Sauté for an additional 2 minutes. Pour in wine and simmer, loosening browned bits, until reduced by half, about 1 minute.
  5. Add squash purée, broth and cream. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 2 minutes. Add lemon juice, peel, salt and pepper. Stir in fusilli, kale and peas. Spread mixture evenly into a 9x13 inch baking dish
  6. Combine cheese, pecans and sage in a small bowl. Top pasta mixture with cheese topping.
  7. Bake until pasta is bubbling and topping is golden brown, about 15 – 20 minutes.
Nutritional analysis per serving:


749 calories, 43.8 g fat, 25.8 g protein, 63.3 g carbohydrate, 11.6 g fibre, 672 mg sodium