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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (extra-large, cut into 1-inch cubes)
- 2 Tbsp. olive oil
- salt
- pepper
- 2 Tbsp. olive oil
- 3 onions (large, thinly sliced)
- salt
- pepper
- 1 Tbsp. olive oil
- 1 clove garlic (minced)
- 1 bunch kale (stem removed and torn into bite-sized pieces)
- 1/3 cup white wine
- 8 oz. penne (whole-wheat, cooked according to package, but really, any kind of pasta you want to use is fine)
- 1/2 butternut squash (roasted)
- 1/2 onions (caramelized)
- salt
- pepper
- shaved Parmesan cheese (to taste--I'm a big fan of cheese, so I used about an ounce on my serving)
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