Orecchiette Pasta with Roasted Butternut Squash Kale and Caramelized Red Onion
Ingredients
- 1 large butternut squash, cut into small cubes, divided
- 4 tablespoons olive oil, divided
- Salt and pepper, for seasoning
- 1 pinch cayenne pepper
- 1/4 teaspoon nutmeg
- 1 red onion, sliced thinly
- 1/2 pound orecchiette
- 1 or 2 large cloves garlic, minced
- 2 cups chicken broth, divided
- 1 bunch kale
- 1/2 cup white wine
- 1/2 cup heavy cream
- 1 ounce goat cheese, optional
- 1 tablespoon chopped sage
- parmesan cheese, to serve
Instructions
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