A fabulous, simple-enough-for-a-Wednesday dish using three staples: kale, butternut squash and egg.

Serves 4


  • 2 Tbsp. olive oil
  • 2 garlic cloves (chopped)
  • 1/8 tsp. crushed red pepper flakes
  • 2 1/2 cups sliced kale
  • 1 butternut squash (roasted and cubed)
  • 1/2 pound whole wheat fettuccine
  • 2 large eggs
  • 1/2 cup grated Parmesan
  • Salt (to taste)
  • Pepper (to taste)


Active time: 20 minutes
Total time: 25 minutes

In a skillet, heat olive oil over medium heat. Add chopped garlic cloves and crushed red pepper flakes and cook 1 minute. Add sliced kale, season with salt, and cook until wilted, 3 minutes. Stir in squash, cover, and set aside.

Meanwhile, boil whole wheat fettuccine until al dente. Drain, reserving ½ cup pasta water, and add pasta to skillet over medium heat. Season with salt and pepper and stir in reserved water, a few tablespoons at a time.

Remove skillet from heat; stir in beaten eggs. Return to heat and stir until eggs make a sauce, 30 seconds. Remove from heat, stir in grated Parmesan, and serve.

How to Roast Squash: Halve a 2-pound butternut squash; discard seeds. Rub with olive oil, salt, and pepper. Roast on a baking sheet, cut side down, at 350° until tender, 35 minutes.

More Squash Recipes


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