Pappardelle with Autumn Pesto and Roast Squash

Name: Pappardelle with Autumn Pesto and Roast Squash
Ingredients: 1 small butternut squash, peeled and cut into bite-sized pieces; All-natural cooking spray; Salt and pepper; 1/8 teaspoon each, a sprinkle, ground cinnamon and cayenne pepper; 2 to 3 cloves garlic, crushed; About 1/3 cup toasted pine nuts, almonds or hazelnuts; 5 to 6 cups Tuscan (flat) kale, stemmed; Freshly grated nutmeg; Juice of 1 lemon; About 1/3 cup EVOO – Extra Virgin Olive Oil; 1/2 cup Pecorino Romano cheese; 1 pound pappardelle

Pappardelle with Autumn Pesto and Roast Squash was pinched from <a href="http://www.rachaelrayshow.com/recipe/16640_Pappardelle_with_Autumn_Pesto_and_Roast_Squash/index.html" target="_blank">www.rachaelrayshow.com.</a>

"Serves 4..."

INGREDIENTS

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1 small butternut squash, peeled and cut into bite-sized pieces

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All-natural cooking spray

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Salt and pepper

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1/8 teaspoon each, a sprinkle, ground cinnamon and cayenne pepper

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2 to 3 cloves garlic, crushed

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About 1/3 cup toasted pine nuts, almonds or hazelnuts

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5 to 6 cups Tuscan (flat) kale, stemmed

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Freshly grated nutmeg

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Juice of 1 lemon

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About 1/3 cup EVOO – Extra Virgin Olive Oil

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1/2 cup Pecorino Romano cheese

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1 pound pappardelle

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