Butternut Squash and Baby Kale Pasta

• large butternut squash↗1
• olive oil↗2 tablespoons
• penne pasta↗1 lb
• small onion, sliced↗1
• garlic clove, minced↗1
• baby kale↗6 cups
• chicken broth↗1⁄2 cup
• goat cheese↗6 ounces
• toasted pine nuts↗2 tablespoons
• red pepper flakes↗1⁄2 tablespoon

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Peel and cut squash into 1/2 pieces. Toss with olive oil and roast on a baking sheet, uncovered, until squash is soft, about 45 minutes to 1 hour.

3. 3

   Meanwhile, cook pasta according to package directions, and toast pine nuts.

4. 4

   In large pan, sauté onions and garlic until translucent. Add kale, broth and goat cheese. Cook until kale begins to wilt, approximately 3 minutes.

5. 5

   Toss squash, kale mixture, pine nuts and red pepper flakes together. Serve immediately.