Tortellini with Butternut Squash Sauce and Kale

Tortellini with Butternut Squash Sauce and Kale
Serves 6 - 8

1 med butternut squash, 1/2 inch pieces
1 small onion, chopped
3 large cloves garlic, minced
2 tbsp extra virgin olive oil
1/2 tsp hot red pepper flakes
2 tsp dried thyme
1 bunch kale, chopped
1 cup chicken stock
1.5lbs cheese or cheese & potato filled tortellini
1+ cup reserved pasta water (from cooking)
1/2 cup pine nuts, toasted (optional)
Parmigiana Reggiano for garnish (appx 2 oz)
generous salt and pepper to taste

In a nice big pot, sautee the onions and garlic in the olive oil over medium heat until they’re translucent (about 5-7 minutes) and then add the squash cubes. Continue to cook the mixture on medium low heat.

After 5-7 minutes the squash will have started to soften slightly. Add the chicken stock and cover the pot. Let this cook together for another 10 minutes. Add the pepper flakes and thyme. Give it a generous seasoning of salt and pepper.

Toss the kale into the pot and cover it again. Let this cook, undisturbed, foranother 5-10 minutes or until the kale is nicely wilted.

The squash should be really soft and pliant at this point, so smoush it down until it morphs into a chunky paste.

Boil the tortellini in salted water until it’s tender, about 10 minutes.

When it’s done, drain the pasta but reserve 1 cup of the pasta water. Mix this with the sauce to thin it out and dump the tortellini in.

Toss it around rather nicely. Sprinkle with the toasted pine nuts and
garnish with freshly shaved Parmigiana Reggiano. Dinner is served!!