Serves 4-6

Ingredients
1 delicata squash
1 bunch of tuscan kale
5 cloves of garlic
1 shallot
1 lb rigatoni or other pasta
Olive oil
Parmesan for serving (optional)
Red pepper flakes (optional)

Preparation
1. Preheat your oven to 425

2. Prep your ingredients! Smash the garlic cloves until they break down, thinly slice the shallot, wash and scrub the squash, and wash the kale. Cut the squash down the middle and spoon out the seeds, then slice it into 1/4 inch pieces. They will look like little Cs or crescent moons or parentheses. Try to keep the thickness consistent so they cook more evenly. Cut the bottoms of your kale stems off (you can tear it off the stems completely if you'd like, but I prefer to use them) and chop or tear your kale into smallish pieces.

3. Toss the squash with salt, pepper, red pepper flakes if using, and olive oil on a baking sheet and arrange in a single layer. Cook for about 20 minutes or until tender and golden, then remove from oven and set aside.

4. While your squash is roasting, bring a pot of heavily salted water to a boil and cook your pasta until it's just al dente, making sure to reserve at least a cup of pasta water before draining.

5. Meanwhile, heat about 2 tablespoons of olive oil in a dutch oven, large pot, or skillet oven medium, and add the shallots and garlic. Sauté, stirring occasionally, until golden brown, then add kale, salt, pepper, and cook until kale wilts and is tender.

6. When your pasta and squash are finished cooking, add them to the kale with at least 3/4 cup of pasta water and toss vigorously until the pasta is glossy and evenly coated. Grate as much parmesan as your heart desired into the mix and combine until it's melted and evenly distributed, adding more pasta water as needed.

7. Top with some flaky salt, more red pepper flakes if desired, and more parm! Eat with a huge herby salad and maybe some natural wine if you want, like Martha Stoumen's Post-Flirtation red blend, or Ruth Lewandowski's Feints, OR Valentina Passalacqua's Mezzorossa.