Serves 5
1 lb penne pasta ( whole wheat or semolina)
1 small bunch lacinato kale, tough stems removed, leaves cut
into thin strips
1 medium yellow onion, minced
4 cloves garlic, minced
1 small/medium squash (butternut, delicata, or acorn all
work well) peeled, seeded, and cut to ½ inch dice
4 Tbsp olive oil, divided
4 oz sharp cheddar cheese, grated
½ cup grated parmesan cheese, divided
Sea salt and black pepper
Dash of nutmeg
Preheat your oven to 400
Cook the pasta according to package directions, drain and
set aside in a large mixing bowl.
While the pasta cooks, spread the cubed squash on a sheet
pan lined with parchment paper, drizzle with olive oil and put into the hot
oven. It should be ready in 15-20 minutes.
While the squash is roasting, sauté the onion in 1 tbsp of
olive oil over medium heat until it turns translucent, then add garlic and
sauté for another 3 or 4 minutes. Turn off the heat and leave the pan there
until you’re ready to add it to the pasta.
Put the prepared kale into another bowl, drizzle 2 tbsp
olive oil over it, and massage the oil into the kale with your hands until it
starts to soften up – this should only take a minute or two. Sprinkle with a
bit of sea salt.
Add the kale, onions and garlic, squash, cheddar cheese and
half of the parmesan to the hot pasta and toss to combine. Make sure you get
all of the oil and any crispy bits along with the onions/garlic and the squash.
Add sea salt to taste, a sprinkle of nutmeg (just a tiny bit, 1/8 of a tsp or
less), and a few grinds of pepper and toss again.
Sprinkle the remaining parmesan cheese over the top, lower
your oven temp to 375, and pop the pasta in for about ten minutes, until the
top is just starting to brown.
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