Autumn Pesto Pasta with Roasted Butternut and Kale - Good Eatings

Ingredients

• 1 large red onion, sliced into half moons
• 1 small (500 g) butternut squash, peeled and cut into bite sized cubes
• 6 leaves (100 g) cavolo nero/dino kale, stems removed and ripped into bite sized pieces
• 1,5 tbsp avocado oil
• Salt and black pepper, to taste
• 4 servings of brown rice capellini or spaghetti, cooked al dente in salted water
• 5-6 tbsp vegan basil pesto (See recipe below or use store bought)
• Fresh basil leaves