Acorn Squash and Kale Over Penne

Ingredients

• 6 cups (1-inch) cubed peeled acorn squash (about 2 medium squash)
• 1/4 cupwater
• 1 tablespoonolive oil
• 2 garlic cloves, minced
• 8 cups(about 5 ounces) coarsely chopped trimmed kale
• 1 cuporganic vegetable broth
• 1/4 teaspoonsalt
• 1/4 teaspooncrushed red pepper
• 1/4 teaspoongrated nutmeg
• 4 cupshot cooked penne
• 2/3 cupshredded Parmesan cheese

Preparation

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.

Andrea's wine pick: The white S魩llon grape's opulent fruit tinged with earthiness picks up both the sweetness of acorn squash and the kick of kale. Look for Peter Lehmann S魩llon, Australia 2001, $15.