RECIPE: Kale, Butternut Squash and Walnut Pasta

Ingredients:
1 butternut squash, peeled and cut into 1” pieces
2 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
8 oz. pappardelle (or other pasta)
12 tbsp. unsalted butter
1 cup walnuts, toasted and lightly crushed
3 cups baby kale

1. Heat oven to 425°. Toss squash with oil, salt and pepper.  Spread out in a single layer on a baking tray and bake 25 minutes until tender.
2. Bring a large pot of salted water to a boil.  Cook pasta until al dente.  Drain, rinse, and set aside.
3.  Heat butter in a 12” skillet over medium heat; cook until milky foam settles at the bottom of the skillet and turns nut brown. 

4.  Toss in pasta, squash, and walnuts; add baby kale and toss until just wilted. 

5.  Season with kosher salt and freshly ground black pepper.