Acorn Squash And Kale Over Penne

• 6 cups (1-inch) cubed peeled acorn squash (about 2 medium squash)
• 1/4 cup water
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 8 cups (about 5 ounces) coarsely chopped trimmed kale
• 1 cup organic vegetable broth
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon grated nutmeg
• 4 cups hot cooked penne
• 2/3 cup shredded Parmesan cheese

1. Place squash in a casserole dish with 1/4 cup water. Cover with plastic wrap. Microwave 7 minutes on HIGH or until tender.
2. Heat oil in a Dutch oven over medium-high heat. Add garlic; cook 1 minute, stirring constantly. Add kale and broth; cover. Cook 3 minutes, stirring occasionally. Uncover; cook 1 minute. Stir in the salt, pepper, and nutmeg. Stir in squash and pasta, tossing gently. Sprinkle with cheese.
3. Andrea's wine pick: The white Semillon grape's opulent fruit tinged with earthiness picks up both the sweetness of acorn squash and the kick of kale. Look for Peter Lehmann Semillon, Australia 2001, $

acorn, water, olive oil, garlic, trimmed kale, vegetable broth, salt, red pepper, nutmeg, hot cooked penne, parmesan cheese

Taken from www.myrecipes.com/recipe/acorn-squash-kale-over-penne (may not work)