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Squash & Kale Pasta

Created by ellie on September 26, 2021

1/2 cup pecans, chopped
1/2 cup bread crumbs (panko)
1 lemon, zested and juiced
3 tablespoons olive oil
Salt
3 pounds squash (peeled, seeded and cut into 1 inch cubes, this is one butternut squash)
2 teaspoons oregano, dried
Pepper

12 to 16 ounces dry spaghetti pasta (I used a 16 oz package of tai-colored spaghetti)
5 to 6 garlic cloves, sliced
6 ounces kale (ribs and semi removed and then cut or torn into 2 inch pieces, 1 bunch kale)
1/2 cup butter, cut into pieces
5 ounces cooked chicken (cubed, this is one cup)
1 ounce grated parmesan cheese
1/4 cup parsley, chopped

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.