Baked Fusilli with Kale and Roasted Butternut Squash

Ingredients

• 1 medium butternut squash, halved and seeded
• 1/4 cup salted butter
• 1 cup thinly sliced shallots
• 6 cloves garlic, finely chopped
• 1/4 tsp red pepper flakes
• 1/2 cup white wine
• 2 cups no-salt-added chicken broth
• 1 cup whipping cream
• 2 tbsp fresh lemon juice
• 2 tsp grated lemon peel
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 pkg (375 g) whole wheat fusilli pasta, cooked and drained
• 1 pkg (142 g) baby kale
• 1 cup fresh or frozen green peas
• 2 cups shredded aged white cheddar cheese
• 1/2 cup roughly chopped pecans
• 1/4 cup thinly sliced fresh sage

Directions

1. Preheat oven to 400°F.
2. Place squash on a parchment paper-lined baking sheet with the cut sides down. Roast until tender, about 35 – 40 minutes.
3. When cool enough to handle, spoon butternut squash pulp out of each half; discard skin. Transfer pulp to a food processor. Purée until smooth; set aside.
4. Melt butter in a medium pot over medium heat. Sauté shallots until softened, about 2 minutes. Add garlic and red pepper flakes. Sauté for an additional 2 minutes. Pour in wine and simmer, loosening browned bits, until reduced by half, about 1 minute.
5. Add squash purée, broth and cream. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 2 minutes. Add lemon juice, peel, salt and pepper. Stir in fusilli, kale and peas. Spread mixture evenly into a 9x13 inch baking dish
6. Combine cheese, pecans and sage in a small bowl. Top pasta mixture with cheese topping.
7. Bake until pasta is bubbling and topping is golden brown, about 15 – 20 minutes.