Tonight's Dinner - Whole Wheat Farro Strozzapreti with Sauteed Kale and a Roasted Squash Sauce

Fall vegetables are so rich, hearty and sweet that adding a meat or protein often becomes unnecessary.

Tonight's dinner is a perfect example of a quick and easy, filling, one bowl vegetarian meal enjoyed by the whole family.

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What you need:
Serves 4
1 Winter Squash halved (I used a butternut tonight)

Whole Wheat Pasta (I used Farro Strozzapreti Pasta tonight)
2 Spanish Onions
1 Bunch of Kale
Handful of Pine nuts toasted
6 Sage Leaves Minced

1 Tablespoon of Butter
Olive Oil

a nice Balsamic Vinegar
Salt
Pepper

Preheat oven to 425 (convection if you have it) and season squash with salt and pepper. Roast squash for 35 to 45 minutes until tender with a fork. Remove from oven and allow to cool for a few minutes.

While squash is cooking boil water for pasta. Saute the kale until wilted in a little bit of olive oil. Set aside. Saute onions in a little olive oil or butter until caramelized. Set aside.

Then cook pasta, drain and toss with a little bit of olive oil.

Once squash is cool enough to handle remove from the skin add to food processor with sage, caramelized onions, 1/4 a cup of grated parmesan, a heavy pour of olive oil, 1 tablespoon of butter, and salt and pepper and blend until smooth.

Toss pasta with sauce. Stir in kale. Top with pine nuts, parmesan and drizzle with balsamic vinegar.