Step 1

Preheat the oven to 400°F (200°C).

Step 2

Roast the vegetables: Arrange the butternut squash cubes on a baking sheet and drizzle with olive oil, 1 tablespoon of Gourmet Garden™ Minced Garlic Stir-In Paste, three-quarters of the chopped shallots, salt, and pepper. Toss to evenly coat.

Step 3

Roast in the oven for 25-30 minutes, until the squash begins to turn golden brown.

Step 4

Make the blended sauce: Remove the roasted vegetables from the oven. Add three-quarters of the vegetables to a blender. Reserve the remaining roasted vegetables for final assembly. To the blender, add ½ cup of broth and cream. Blend until smooth.

Step 5

Cook the pasta according to package directions. Drain and reserve ½ cup of pasta water.

Step 6

In a large skillet over medium heat, add the butter, remaining diced shallots, 2 teaspoons of Gourmet Garden™ Minced Garlic Stir-In Paste, Gourmet Garden™ Lightly Dried Italian Herbs, and pepper flakes. Sauté over until fragrant, about 2-3 minutes.

Step 7

Add the remaining ½ cup of broth and simmer over low heat until reduced by half, about 2 minutes.

Step 8

Stir in the blended sauce and mix until combined. Add the cooked pasta, Parmesan, kale and reserved roasted vegetables. Toss to combine. If the sauce seems dry, add the pasta water as needed until the desired consistency is reached. Season with salt to taste.

Step 9

Plate and garnish with pine nuts and more Parmesan.

Step 10

Enjoy!