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Roasted Butternut Squash Zucchini Pasta with Kale, Apricots and Wheatberries

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 1


  • 1 large zucchini Blade C
  • 1/2 cup cubed butternut squash
  • 1 tbsp of olive oil + more for drizzling
  • 2 tbsp wheatberries
  • 1 cup of water
  • 1 cup kale
  • 4 apricots roughly chopped
  • 1 small garlic clove minced
  • salt and pepper to taste
  • 1 tbsp grated Parmigiano-Reggiano cheese + more for garnish


  • Preheat the oven to 405 degrees. On a baking tray, add in the butternut squash. Drizzle lightly with olive oil and mix to combine. Season with salt and pepper. Bake the butternut squash for 25 minutes.
  • While the butternut squash is cooking, bring 1 cup of water to a boil. Once the water boils, add in the wheatberries. Bring to a boil again and then let simmer for about 15 minutes or until the wheatberries are fluffy and the water has evaporated. Set aside once done.
  • Five minutes before the butternut squash is done roasting, place a large skillet over medium heat. Add in the tbsp of olive oil. Once oil heats, add in the garlic and cook for 1 minute. Add in the kale, season with salt and pepper, and cook for about 2 minutes or until the kale is mostly wilted.
  • Add in the zucchini noodles, season with pepper, and cook for about 2 minutes or until zucchini softens. Add in the cheese, apricots and stir to combine. Cook for another minute and then plate into a bowl.
  • Top with wheatberries and butternut squash. Garnish with additional cheese and enjoy!