Squash Linguini with Kale & Roasted Garlic Sauce

Prep Preheat oven to 350°F. Cut off the top of a bulb of garlic, about ¼ inch. Drizzle with olive oil and wrap in foil. Place in a small baking dish to avoid oil dripping. Bake for about 30-45 minutes (depending on the size of your bulb) or until cloves are golden brown. Allow to cool before handling. Meanwhile prepare the squash. I peeled the butternut but left the skin on the acorn, which is fine to eat. Scoop out the seeds and chop into 1-inch cubes and arrange on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt, pepper, and nutmeg. Bake for about 20 minutes or until tender. Next, prepare pasta, drain and set aside. Be sure to reserve 1/3 cup pasta water. Make the Pasta In a large pan melt 2 Tbsp. butter and 2 Tbs. olive oil over medium heat. Add in garlic cloves and lemon zest and mash up garlic until smooth. Next add in the kale and season with a little salt and pepper. Sauté until leaves begin to wilt. Add in lemon juice and pasta water. Cook for one minute. Add in pasta and squash, tossing until everything is combined. Turn off heat and add Parmesan, mixing again. Serve immediately with more Parmesan and perhaps a glass of chilled white wine! Enjoy!