Butternut Squash and Kale Pasta

Servings: 4

1 Table spoon of olive oil

4 ounces thick-cut bacon, cut into 1/2 inch dice

12 Ounces butternut squash, cut into 1/2-inch dice

1 cup kale, cut into 1-inch pieces

1/2 pound orecchiette or seashell pasta

Freshly grated Parmesan, to taste Salt and pepper, to taste

Place cut butternut squash and bacon onto a sheet pan and drizzle with olive oil

Cook for 30 minutes or until squash is tender.

Remove from oven and stir in kale.

Cook for an additional 10 minutes.

While the squash and bacon are in the oven, cook pasta according to package directions, drain and place back into same pot.

Place all contents of the sheet pan into the pot with pasta.

Grate plenty of Parmesan.

Season with salt and pepper.

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