Butternut Squash Linguine with Kale

• 1 box (13.25 Oz. Size) Linguine
• 2 cloves Garlic
• 1 bunch Kale
• 1 teaspoon Extra Virgin Olive Oil
• 1- 1/2 cup Butternut Squash Puree
• 4 ounces, weight Cream Cheese
• 1/4 cups Milk
• 1/4 teaspoons Ground Nutmeg
• 1/4 Tablespoons Sea Salt
• 18 teaspoons Ground Black Pepper
• 1 cup Walnut Pieces
• 2 Tablespoons Fresh Sage, Chopped
• 1/2 cups Parmsan Cheese, Grated

1. 1.
2. In a large pot, bring 4 quarts of water to a rapid boil.
3. Add the linguine and cook uncovered, stirring occasionally, for 9 minutes.
4. Drain and set aside.
5. 2.
6. While the pasta is boiling, peel and finely chop the garlic.
7. 3.
8. Roughly chop the kale into bite-sized pieces.
9. Heat the olive oil over medium heat in the same pot as the linguine was boiled.
10. Add the garlic and kale.
11. Saute for 5 to 8 minutes until the kale is tender.
12. Once finished, remove the kale from the pot and set aside.
13. 4.
14. Next, reduce the heat to medium low and combine the butternut squash puree, cream cheese, milk, nutmeg, salt and pepper in the pot.
15. Whisk to combine.
16. 5.
17. To the sauce, add the cooked linguine, walnuts, sage, and Parmesan cheese.
18. Stir to combine.
19. Next, add and fold in the cooked kale and garlic.
20. Add more salt and pepper to taste, if needed.
21. 6.
22. Once everything is heated and combined, serve and garnish with a little bit more Parmesan.

linguine, garlic, olive oil, butternut, weight cream cheese, milk, ground nutmeg, salt, ground black pepper, fresh sage, parmsan cheese

Taken from tastykitchen.com/recipes/main-courses/butternut-squash-linguine-with-kale/ (may not work)