Collard Green Butternut Squash Pasta

Collard Green Butternut Squash Pasta


  • 1 Tbsp olive oil
  • 1 lb ground sirloin
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp chili powder
  • 1 Tbsp all-purpose flour
  • 3 cups low-sodium chicken broth
  • 12 oz peeled and cubed butternut squash (about 2.5 cups)
  • 8 oz uncooked large shell whole-wheat pasta
  • 2 tsp salt
  • 1/8 tsp black pepper
  • 3 cups chopped, stemmed collard greens
  • 3/4 cup grated Parmesan cheese


  1. Heat oil in a large skillet over medium-high heat.  Add beef and cook, breaking up while cooking, until browned.  Add onion, garlic, and chili powder.  Cook an additional 3 minutes or until onion is softened.
  2. Stir in flour and cook for 1 minute, stirring often.  Add in broth, squash, pasta, salt, and pepper.  Bring to a boil over high heat.  Reduce heat to medium-low and cover.  Cook for 6-8 minutes or until pasta is al dente.
  3. Remove from heat and stir in collard greens.  Cover skillet and let stand until greens are wilted, about 10 minutes.  Stir in Parmesan and serve.



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