You can’t get cozier than this warm and cheesy pasta bake! Fresh sage, butternut squash, kale and spinach bring garden goodness to every bite.
 
Ingredients:
 
2 cups diced butternut squash (or pumpkin)
1 Tbs olive oil
1 lb penne
½ bunch kale, torn into pieces
3 oz baby spinach
Salt and pepper
6 oz goat cheese
4 oz grated parmesan
2 Tbs chopped fresh sage
2 cups coarsely chopped pecans
6 Tbs butter
4 Tbs brown sugar
 
Recipe:

1. Roast diced butternut squash or pumpkin tossed with olive oil at 400 degrees F until tender, about 30 minutes.
2. Cook penne al dente according to directions, adding torn kale into water during last minute of cooking.
3. Add baby spinach to a colander and drain hot pasta and kale over spinach to wilt.
4. In a large bowl, combine warm pasta and greens with salt, pepper, goat cheese, grated parm, roasted squash, chopped fresh sage. Transfer to a large greased casserole dish.
5. In a small bowl, combine chopped pecans with butter and brown sugar. Crumble on top of casserole and bake at 350 degrees F for 45 min.