« Butternut Squash and Kale Farfalle »

This was not fun to make with limited kitchen utensils. Peeling and cubing the behemoth butternut squash took the length of a Rachel Maddow podcast and bruised the inside of my index finger. I only used half of it because the other half is currently simmering in winter lamb stew, yet I still had to sauté it in two batches. It tastes great though, and I would do it again. We'll see if a another shows up in my produce box from Boston Organics next week.

Here's the recipe: Basically, I tossed red onions and cubed squash in olive oil, garlic, and sage and baked it in the oven at 340 degrees until I could stick a fork in the biggest piece. I boiled the farfalle in salted water and added the kale right before the pasta was done. After draining them well, I tossed them in the baking pan with the squash. Then I sautéed it all together in hot oil and more sage. I added parmigiano at the end, took a picture, and started eating!