Squash & Kale Pasta

Step 1: Preheat oven to 350 degrees F.

Step 2: On a rimmed baking sheet spread out the pecans and bread crumbs and toast in oven for 5-10 minutes, turning once. Let cool slightly and then transfer to a bowl and then stir in the lemon zest, 1 teaspoon oil and a pinch of salt. Set aside.

Step 3: Increase oven temp to 400 degrees F.

Step 4: Place squash on a large baking sheet and drizzle with 2 tablespoons oil and then sprinkle with oregano, salt and pepper. Roast, tossing once, for 25-30 minutes or until browned in spots.

Step 5: Meanwhile in a large pot of salted water cook pasta two minutes less than indicated on the package); drain, reserving 1 1/2 cups of past water.

Step 6: In a dutch oven on medium heat heat 1 tablespoon oil and add garlic, cook stirring for a minute. Add kale and cook stirring for 2 minutes or until it starts to wilt and then add 1 cup pasta water, cover, and cook for 3-5 minutes or until kale is totally wilted; uncover pot and add butter, stirring until melted. Stir in chicken, parmesan and pasta and cook for a few more minutes. Remove from heat and add the squash, parsley and lemon juice.

Step 7: Stir in reserved pecans and breadcrumbs.