• 1 small butternut squash, peeled and cut into bite-sized pieces All-natural cooking spray Salt and pepper 1/8 teaspoon each, a sprinkle, ground cinnamon and cayenne pepper 2 to 3 cloves garlic, crushed About 1/3 cup toasted pine nuts, almonds or


Serves: 4


Preheat oven to 425°F. 
Arrange squash on a baking sheet and spray lightly with cooking spray. Season with salt, pepper, cinnamon and cayenne. Roast 20-25 minutes until tender and brown at edges.
Bring a large pot of water to a boil for the pasta.
Place garlic and nuts in food processor and pulse to finely chop. Add kale in batches and pulse to finely chop. Add salt, pepper and a few grates of nutmeg. Add the lemon juice to processor bowl. Stream in EVOO, about 6-8 tablespoons, until a thick sauce forms. Transfer to a serving bowl and stir in Pecorino. 
Salt water and cook pasta to al dente. Add 1 cup of starchy water to pesto just before draining pasta. Toss the pappardelle with the pesto sauce and starchy water for 1-2 minutes to coat. Taste to adjust seasoning. Combine pasta with roast butternut squash and serve with extra cheese at table.