Butternut Squash and Kale Over Pasta | Atrium Health Wake Forest Baptist

Ingredients

• 6 cups (1-inch) cubed peeled butternut squash (about 2 medium squash)
• 1/4 cup water
• 1 tablespoon olive or grapeseed oil
• 1 medium onion, thinly sliced
• 8 cups (about 5 ounces) coarsely chopped trimmed kale
• 1 cup organic vegetable broth
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon grated nutmeg
• 4 cups hot cooked whole wheat pasta
• 1/4 cup shredded Parmesan cheese