Penne with Roasted Butternut Squash and Kale

Directions

1. Preheat oven to 400° F.
2. Prepare pasta according to package directions. Reserve 1 1/2 cups cooking liquid before draining; set aside.
3. Toss together the squash, thyme 1/4 teaspoon of the salt, the pepper and 1 tablespoon of the olive oil on a rimmed baking sheet. Spread squash out in single layer. Roast in oven 15 to 20 minutes or until squash is golden brown and tender. Remove from oven.
4. Meanwhile, heat remaining 1 tablespoon olive oil in large skillet over medium heat. Add pancetta. Cook 2 to 3 minutes or until crispy, stirring occasionally. Add red pepper flakes and garlic; cook and stir 1 to 2 minutes or until fragrant. Add kale; season with remaining 1/4 teaspoon salt. Cook until wilted, about 5 minutes, stirring frequently.
5. Add 1 cup of the reserved cooking liquid and the 1/2 cup grated cheese to skillet; stir to combine. Cook 2 to 3 minutes or until sauce thickens, adding additional cooking liquid if needed for consistency. Remove from heat. Add pasta; toss to coat. Gently stir in roasted butternut squash. Transfer to serving bowl. Sprinkle with toasted pine nuts. Top with grated Parmigiano-Reggiano cheese and thyme, if desired.