Ingredients

The following ingredients have 4 Servings
  • 2 pounds butternut squash, (cut into 1/2-inch cubes (about 5-6 cups of squash))
  • 3 tablespoons olive oil, (plus a few dashes, divided)
  • 1/2 teaspoon salt, (plus more as needed)
  • 10 ounces dried fettuccine pasta ((or pasta of choice))
  • 1 medium bunch kale, (stems removed and torn into bite-sized pieces (about 6 cups of kale))
  • 1/2 cup finely diced onion
  • 2 garlic cloves, (minced)
  • 1/2 cup dry white wine
  • 2 tablespoons finely chopped fresh sage
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts

Instruction

  • Preheat the oven to 400°F and line a large baking sheet (or a couple of small ones) with parchment paper.
  • Place the squash into a medium bowl and drizzle it with 1 tablespoon of olive oil. Use your hands to rub the olive oil all over the squash.
  • Distribute the squash in an even layer on the baking sheet and sprinkle it with a few dashes of salt.
  • Place the squash in the oven and bake it until the pieces are tender and just starting to brown around the edges, about 25 minutes.
  • While the squash roasts, bring a large pot of salted water to a boil. Set the timer to cook the pasta to al dente (refer to the package instructions).
  • When the timer has about 30 seconds left on it, add the kale to the water. Stir in the kale to make sure it all gets submerged.
  • When the timer goes off, drain the kale and the pasta together into a colander. Return them to the pot and toss with a dash of olive oil to prevent sticking.
  • Coat the bottom of a large skillet with 2 tablespoons of olive oil and place it over medium-high heat.
  • Give the oil a minute to heat up, and then add the onion. Cook the onion for about 5 minutes, until it softens up and just begins to brown.
  • Add the garlic and cook for about 1 minute, until very fragrant.
  • Stir in the wine. Bring the wine to a boil, lower the heat and allow it to cook at a low simmer until reduced by about half, about 4 minutes.
  • Stir in the sage and nutmeg, followed by the pasta and kale.
  • Cook everything for a minute or two, just until heated throughout, then gently stir in the squash.
  • Remove the skillet from the heat and season the pasta with 1/2 teaspoon of salt, plus more to taste. Sprinkle with walnuts.
  • Divide onto plates and serve.