| 6 cups | (1-inch) cubed peeled acorn squash (about 2 medium squash) |
| 1/4 cup | Water |
| 1 tablespoon | Olive oil |
| 2 | Garlic cloves, minced |
| 8 cups | (about 5 ounces) coarsely chopped trimmed kale |
| 1 cup | Organic vegetable broth |
| 1/4 teaspoon | Salt |
| 1/4 teaspoon | Crushed red pepper |
| 1/4 teaspoon | Grated nutmeg |
| 4 cups | Hot cooked penne |
| 2/3 cup | Shredded Parmesan cheese |
1.Place squash in a casserole dish with 1/4 cup water. Cover with plastic wrap. Microwave 7 minutes on HIGH or until tender.
2. Heat oil in a Dutch oven over medium-high heat. Add garlic; cook 1 minute, stirring constantly. Add kale and broth; cover. Cook 3 minutes, stirring occasionally. Uncover; cook 1 minute. Stir in the salt, pepper, and nutmeg. Stir in squash and pasta, tossing gently. Sprinkle with cheese.