Kale & Squash Mac

Step 1: Cut the butternut squash in half, drizzle with EVOO, and add 1 clove of garlic in the center of each.

Step 2: Add rosemary, flip over, and roast at 400°F for 45 minutes.

Step 3: When the squash is done, blend with broth and 1 teaspoon of salt.

Step 4: Drop the pasta and cook as directed, adding the kale into the water for the last 1-2 minutes.

Step 5: Strain the pasta and add it to a bowl.

Step 6: Combine the squash mixture with the pasta, cheese, 1 tablespoon of chopped rosemary, nutmeg, and butter; toss.

Step 7: Add to a 10.5” cast iron pan and bake for 20-25 minutes until browned.

Step 8: Top with pepitas and enjoy.