Pasta with Squash and Winter Pesto

I made this for dinner last night and it was incredibly good. Definitely exceeded expectations. Something about all the different flavors and textures just really worked. The recipe is an adaptation of this one from the New York Times.

1 medium butternut squash
Olive oil
Salt and pepper
1 lb kale or kale and spinach combined, stems removed (and center rib for kale)
1 lb cut pasta (such as penne)
4 cloves garlic, roughly chopped
Lemon juice to taste
1 cup chopped toasted walnuts (or use pine nuts)

Preheat the oven to 400 degrees.

Peel the squash with a vegetable peeler, then cut in half and scoop out the seeds. Cut into 1-inch cubes. Place the cubes in a large baking pan and drizzle generously with olive oil. Sprinkle liberally with salt and pepper, then toss to coat. Roast for about 30 minutes, stirring once or twice, until squash is tender.

While the squash roasts, bring a large pot of salted water to a boil and prepare a large bowl of ice water on the side. Blanch the greens for about 45 seconds, then scoop out with tongs or a slotted spoon and dunk in the ice water. Drain in a colander and squeeze out as much liquid as possible with your hands.

Bring the pot of water back to a boil and cook the pasta. While you do that, make the pesto: Process the greens and garlic in a food process, then add lemon juice, salt and pepper, and olive oil to taste. Use enough oil to give it the consistency of pesto.

When the pasta is done, drain it (reserving a little of the cooking water) then toss with the pesto. Add a little of the cooking water to loosen the sauce as needed. Add the cooked squash and toss to coat.

Serve hot, topped at the table with nuts if desired.

Serves about 6.