This hearty butternut squash pasta is made with a light white wine sauce, tender kale, and chunks of sweet, caramelized roasted butternut squash. It's easy to make and perfect for everything from special occasions to weeknight dinners!
Preheat the oven to 400°F and line a large baking sheet (or a couple of small ones) with parchment paper.
Place the squash into a medium bowl and drizzle it with 1 tablespoon of olive oil. Use your hands to rub the olive oil all over the squash.
Distribute the squash in an even layer on the baking sheet and sprinkle it with a few dashes of salt.
Place the squash in the oven and bake it until the pieces are tender and just starting to brown around the edges, about 25 minutes.
While the squash roasts, bring a large pot of salted water to a boil. Set the timer to cook the pasta to al dente (refer to the package instructions).
When the timer has about 30 seconds left on it, add the kale to the water. Stir in the kale to make sure it all gets submerged.
When the timer goes off, drain the kale and the pasta together into a colander. Return them to the pot and toss with a dash of olive oil to prevent sticking.
Coat the bottom of a large skillet with 2 tablespoons of olive oil and place it over medium-high heat.
Give the oil a minute to heat up, and then add the onion. Cook the onion for about 5 minutes, until it softens up and just begins to brown.
Add the garlic and cook for about 1 minute, until very fragrant.
Stir in the wine. Bring the wine to a boil, lower the heat and allow it to cook at a low simmer until reduced by about half, about 4 minutes.
Stir in the sage and nutmeg, followed by the pasta and kale.
Cook everything for a minute or two, just until heated throughout, then gently stir in the squash.
Remove the skillet from the heat and season the pasta with ½ teaspoon of salt, plus more to taste. Sprinkle with walnuts.
Divide onto plates and serve.