Carbonara with Squash and Kale

My favorite part of fall is fall foods and the ingredients I love to cook with - pumpkin, squash, cinnamon, apple, etc. Carbonara Squash and Kale is a creamy, flavorful pasta dish packed full of fall flavors. We loved this pasta as it is sweet from the butternut squash and hearty from the kale. My husband and I both agreed the only thing that could make it better is if bacon was also stirred in.

Carbonara Squash and Kale
Ingredients
·2 TBS extra virgin olive oil (EVOO)
·1 tsp minced garlic
·Dash of red pepper
·2½ cups sliced kale
·Salt and pepper
·1 cup roasted butternut squash
·10 oz. gluten free pasta noodles
·2 eggs, beaten
·½ cup Parmesan cheese

Directions:

Bring a large part of salted water to a boil. Cook pasta until al dente.

Heat EVOO in a skillet over medium heat. Add minced garlic and red pepper. Cook for 1 minute. Add kale, season with salt, and cook until wilted, about 3-5 minutes. Stir in 1 cup of cubed, roasted butternut squash. Cover and set aside.

Drain pasta, reserving ½ cup of pasta water. Add pasta to skillet over medium heat. Season with salt and pepper and stir in reserved water. Remove skillet from heat, stir in eggs. Return to heat and stir until eggs make a sauce, about 30 seconds. Remove from heat, stir in cheese, and serve.