Orecchiette with Roasted Butternut Squash and Kale - Fresh-Pressed Olive Oil

Ingredients

• 1 large butternut squash, peeled and cut into small cubes
• 6 tablespoons extra virgin olive oil, divided use
• Coarse salt (kosher or sea)
• Freshly ground black pepper
• 1 pinch cayenne pepper, or more to taste
• 1/4 teaspoon freshly ground nutmeg
• 1 red onion, peeled and thinly sliced
• 1/2 pound orecchiette
• 1 or 2 large cloves garlic, minced
• 1 cup rich chicken or vegetable broth
• 1 bunch kale, preferably lacinato, stemmed
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1 ounce goat cheese, crumbled (optional)
• 1 tablespoon finely chopped fresh sage
• Grated Parmigiano-Reggiano, for serving