BUCATINI WITH SQUASH AND KALE

4 cups (1 L) of cubed squash such as butternut 4 tbsp. (50 ml) extra virgin olive oil 3 tbsp. (45 ml) butter 2 large onions, cut in half, lengthwise and thinly sliced 2 cloves garlic, minced 1 tbsp. (15 ml) chopped fresh sage * 3/4 lb. bucatini or spaghetti 1 bunch of kale, washed and stems removed 1/2 cup. (125 ml) chicken stock or white wine 1 cup. (250 ml) grated Romano cheese 1/2 cup. (125 ml) chopped, toasted walnuts

1. Preheat oven to 400 F (200C). Toss squash in half of olive oil. Place on baking sheet and roast until light golden. (20-25 minutes).

2. Heat remaining oil and butter in large sauté pan over medium heat. Cook onion until lightly caramelized.

3. Stir in garlic and sage and cook a further minute. 4. Bring large pot of salted water to boil. Cook bucatini until just al dente.

5. While pasta is cooking add kale to sauté pan and cook until just wilted. Stir in roasted squash and chicken stock (or wine) and heat through. Season with salt and pepper to taste.

6. Drain pasta (reserving about 1 cup (250 ml) of pasta water) and add pasta to sauté pan. Add half of cheese and toss again. (If pasta is too dry, add some of reserved pasta water.)

7. Transfer to pasta bowl and sprinkle with remaining cheese and walnuts.

8. Serve immediately. Serves 4 *Spaghetti is a suitable substitute for the bucatini.